Pan fried pheasant breast on a mushroom barley risotto:
Fry then sweat onion & garlic.
Add in good chicken stock with the barley.
Have a little spare stock ready to add if needed.
Cook til almost softened, add fresh wild mushrooms and cook a little more.
If using dried, put them in earlier with a bit more stock.
Grate some parmesan, to mix in just before serving.
Pan fry the pheasant breast on both sides for a very short time, just a couple of minutes per side for rare. Even less if your pan is very hot and you like it blue.
Allow to rest while you deglaze the fry pan with a little marsala and pour that dribble of liquor into your risotto. Serve with a little steamed broccoli, nowt else.
Needs a good red wine with body, preferably French or Spanish.