boletus-cep-wild-mushroom
This pheasant, wild mushroom and risotto dish is perfect after a cold, wet autumn day in the woods. You will need to have harvested three large ceps mushrooms. But if you haven’t managed to bag the king mushroom of the woods, normal field mushrooms will do but you will need a punnet in quantity.
How to cook pheasant and wild mushroom risotto
• Three large cep (Boletus edulis) mushrooms, cleaned and chopped
• Two jointed pheasants
• 100g smoked, streaky bacon, cut into strips
• 100g butter
• 4 tbsp olive oil
• 4 finely chopped shallots
• Handful of chopped thyme leaves
• 1 crushed large clove of garlic
• 150g arborio risotto rice
• 1 large glass of white wine
• 1 litre of chicken stock
• Salt and freshly ground pepper
• 2 tbsp chopped fresh parsley
• 100g grated parmesan.
Season the pheasant joints with salt and pepper. Heat two tablespoons of oil in a large pan. When hot, add the joints and brown on each side and remove to a plate and cover to keep warm.
Fry the bacon pieces until crispy then add a handful of chopped shallots and thyme. When they are softened, add the pheasant back to the pan and pour over all of the stock. Season well. Reduce the heat, cover and allow to a simmer for 30 minutes.
In a new pan melt 500g of butter. Then add 1 tbsp of olive oil. When the oil is hot, throw in the garlic and shallots and cook until they have become translucent and the garlic has starting to colour.
Mix in the rice until it is covered with the oil and butter and add in the wine. Start to ladle in some of the stock from the pheasants and bring the rice to a simmer. Keep on stirring and adding more stock until the rice has cooked.
In another heavy pan melt the remaining butter and add in the last olive oil. When the oil is hot throw in your chopped mushroom and season with salt and pepper. When they are almost cooked add a handful of parsley.
Serve the risotto with a knob of butter and grated parmesan, with the pheasant and mushrooms on the top. Season if needed and enjoy your hunter gatherer feast.
If you want to learn more about foraging you may be interested in this item:
Foraging Kit
Foraging Kit
The Mighty Eagle Foraging Kit, is the best way to get you started finding for your own food.
Simple chores like taking the dog out for a walk, can become fine food expeditions. You and your kids can get to chew your way through, blackberries, wild strawberries or Porcine mushrooms. The kit has a fully researched and full colour instruction leaflet, which will get you on your way, and tell you what is in season and when. More Info
Date: April 16, 2012 by Ben R
boletus-cep-wild-mushroom
This pheasant, wild mushroom and risotto dish is perfect after a cold, wet autumn day in the woods. You will need to have harvested three large ceps mushrooms. But if you haven’t managed to bag the king mushroom of the woods, normal field mushrooms will do but you will need a punnet in quantity.
How to cook pheasant and wild mushroom risotto
• Three large cep (Boletus edulis) mushrooms, cleaned and chopped
• Two jointed pheasants
• 100g smoked, streaky bacon, cut into strips
• 100g butter
• 4 tbsp olive oil
• 4 finely chopped shallots
• Handful of chopped thyme leaves
• 1 crushed large clove of garlic
• 150g arborio risotto rice
• 1 large glass of white wine
• 1 litre of chicken stock
• Salt and freshly ground pepper
• 2 tbsp chopped fresh parsley
• 100g grated parmesan.
Season the pheasant joints with salt and pepper. Heat two tablespoons of oil in a large pan. When hot, add the joints and brown on each side and remove to a plate and cover to keep warm.
Fry the bacon pieces until crispy then add a handful of chopped shallots and thyme. When they are softened, add the pheasant back to the pan and pour over all of the stock. Season well. Reduce the heat, cover and allow to a simmer for 30 minutes.
In a new pan melt 500g of butter. Then add 1 tbsp of olive oil. When the oil is hot, throw in the garlic and shallots and cook until they have become translucent and the garlic has starting to colour.
Mix in the rice until it is covered with the oil and butter and add in the wine. Start to ladle in some of the stock from the pheasants and bring the rice to a simmer. Keep on stirring and adding more stock until the rice has cooked.
In another heavy pan melt the remaining butter and add in the last olive oil. When the oil is hot throw in your chopped mushroom and season with salt and pepper. When they are almost cooked add a handful of parsley.
Serve the risotto with a knob of butter and grated parmesan, with the pheasant and mushrooms on the top. Season if needed and enjoy your hunter gatherer feast.
If you want to learn more about foraging you may be interested in this item:
Foraging Kit
Foraging Kit
The Mighty Eagle Foraging Kit, is the best way to get you started finding for your own food.
Simple chores like taking the dog out for a walk, can become fine food expeditions. You and your kids can get to chew your way through, blackberries, wild strawberries or Porcine mushrooms. The kit has a fully researched and full colour instruction leaflet, which will get you on your way, and tell you what is in season and when. More Info
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April 16, 2012 | Game, Foraging recipes, Recipes | No comment
