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Friday, September 18, 2009

Herb Roasted Pheasant with Smoked Tomato Demi

Tonight's Entree Special: Herb Roasted Pheasant Breast with Smoked Tomato Demi. I really enjoyed this dish. I made a really nice herb marinade yesterday and smothered the pheasant breasts over night. It is a very flavorful, earthy and fragrant dish. The smoked tomato demi works really well with the pheasant, but the risotto served as the starch on this dish is just killer. It starts with a saute of thinly sliced prosciutto ham, onion, and a blend of wild mushrooms and garlic. After adding the risotto I add chicken stock and finish with diced Brie cheese. The flavor profiles come together really nicely and the dish works well. Although fall isn't officially here for a few more days, my mind is transitioning into the colder weather direction and my food doing the same.