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Instructions
add to shopping list For the pheasant: 1 large pheasant 1/2 teaspoon ground sumac 1 teaspoon fine sea salt 1/2 teaspoon freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 3 fresh sage leaves For the risotto: 6 cups pheasa [...]
Read the recipe at epicurious.com
Ingredients
- wine
- olive
- chicken
- broth
- stock
- florets
- cauliflower
- whites
- roast
- sage
- fennel
- leek
- asparagus
- arborio
- sumac
- pheasant
Categories
- VegeterianNo
- With meatNo
- With seafoodNo
- With fruitNo
- With legumesNo
- With greensNo
- With beefNo
- With porkNo
- With ground meatNo
- With poultryYes
Read all recipes from epicurious.com
Ingredients
- wine
- olive
- chicken
- broth
- stock
- florets
- cauliflower
- whites
- roast
- sage
- fennel
- leek
- asparagus
- arborio
- sumac
- pheasant
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