Wild Turkey and Spring Risotto

Preparation	20-30'
Difficulty	Medium
Game	Pheasant
Calories	400 - 500
Activity	Running M 40', F 55'
People	4
Wine pairing	Sangiovese

Ingredients

N 1 wild turkey breast
N 1 cup (250mL) or arborio or short grain Italian rice
N 1 small shallot
N 1 garlic clove
N 1 bunch wild leeks
N 1.5 cups (375mL) fresh green sweet peas
N ½ cup (125mL) white wine
N 3 cups (750mL) chicken or turkey stock
N 1 tbs (15mL) mascarpone
N ¼ cup (60mL) fresh grated parmesan cheese
N 2 rosemary sprigs
Chopped Italian Parsley to taste
Salt and pepper to taste
Extra virgin olive oil to taste
Butter to taste
Wood sorrel to taste (optional)

Kcal 440*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Spring is one of my favourite seasons, for the turkey hunting and spring foraging. I often find myself stumbling through huge wild leek patches while looking for turkeys and they pair beautifully with the turkey meat.

Preparation

Season the turkey breast with salt and pepper. Pan sear the breast in a little oil on high heat skin side down for 2-3’ per side, add your rosemary and 1 tbs (15mL) of butter.
Transfer to a 165° C (325° F) oven and cook for 20-25’ or until internal temperature of 75° C (145° F).
While the turkey is cooking, puree half of the peas in a blender with a little oil. Rinse the blender and add the wild leeks and puree with a little oil.
Toast the rice on medium high heat in a medium size pot with a little olive oil until lightly golden while stirring frequently.
Add the minced shallot and garlic and sauté for 1-2’.
Add the wine and stir until absorbed.
Turn the heat to medium and slowly add the stock in stages while stirring 1/2 cup (125mL) at a time. Stir until the stock is absorbed, then add more stock and cook while stirring. Continue until all the stock is absorbed.
Add 1 tsp (5mL) of salt, add the pea and wild leek puree, remaining fresh peas, the mascarpone and parmesan cheese. Stir to incorporate.
Plate the risotto in a large bowl or plate. Slice the turkey breast. Garnish with more grated parmesan, parsley and sorrel.

Wild Turkey and Spring Risotto

Ingredients

Preparation

Other dishes from Pheasant