Pheasant breast on sugar snap pea straw with pearl barley risotto in reduced game bird stock

Ingredients for 2 servings:

• 2 pheasant(s), boned breasts with skin and attached, exposed wing bone
• 3 sprigs of thyme
• 2 garlic cloves, crushed
• 2 tbsp olive oil
• salt and pepper
• 50 g pearl barley
• 250 ml broth
• 1 small carrot(s)
• 6 cm leek, the white part
• 1 tsp capers
• 2 tbsp butter
• 200 g sugar snap peas
• 1 pepper, red
• 1 pinch(s) of sugar
• 200 ml stock (homemade wild bird stock), alternatively game stock (jar)
• 1 tsp mustard (fig mustard)
• 1 tsp Balsamic vinegar (Crema di Balsamic vinegar)
• some butter, ice-cold pieces

Instructions

Working time approx. 1 hour 10 minutes; Total time approx. 1 hour 10 minutes

Place pearl barley, the smallest size, in a fine sieve and rinse thoroughly under cold water. Add the stock, boil for 5 minutes, then let it swell on the stovetop for 40 minutes. Pour the barley back into a fine sieve and rinse with cold water until the water runs clear. Drain well. Cut the carrot and leek into tiny cubes (brunoise), heat 1 tablespoon of butter in a saucepan, sauté the vegetables until translucent, add the barley and capers, mix well, and season with salt and pepper. Thread the snow peas if necessary and blanch them in boiling water for 1.5 minutes. Rinse thoroughly with ice-cold water, drain well, and dry with kitchen paper. Cut the pods lengthwise into fine strips, deseed the peppers, and finely dice them. Heat 1 tablespoon of butter, sauté the chili peppers, add the peppers, mix well, and heat quickly. Season with sugar, salt, and pepper. Heat olive oil in a pan and season with thyme and the crushed garlic. Season the pheasant breasts with salt and pepper and sear on each side for about a minute at ¾ heat, then place the pan in an oven preheated to 70°C for 15 minutes. For the sauce, reduce the stock by half, season with fig mustard, balsamic vinegar, salt, and pepper, stir in pieces of butter, and use this to thicken the sauce.