BREAST OF PHEASANT WITH A PEARL BARLEY “RISOTTO”

The earthy flavors really come through in this dish. But don’t worry if you can’t get pheasant or are not keen on game; chicken breasts are a fine substitute. It’s worth paying a little extra for the chanterelle mushrooms. And if your wallet allows, a few morel mushrooms would be wonderful.

2 pheasant breasts, or 2 (5-ounce) chicken breasts

1 tablespoon olive oil

8 sprigs fresh or 1⅛ teaspoon dried savory

1 lemon, zest and juice only

1 cup pearl barley

2 cups cold water

1 tablespoon butter

4 slices (4 ounces) smoked bacon, cut into lardoons

2 small leeks, washed and finely chopped

6 ounces chanterelles or button mushrooms, cut into bite-size pieces

2 cups chicken broth

6 ounces goat cheese, softened

Salt and freshly ground pepper

1. Marinate the pheasant breasts with the olive oil, lemon juice, and 2 sprigs (or ⅛ teaspoon dried) savory in a ziplock bag in the refrigerator for at least 1 hour, or up to 24 hours. Before grilling, remove the pheasant breasts from the refrigerator and allow them to come to room temperature.

2. Bring the pearl barley and water to a boil in a heavy pan, and simmer over low heat for 20 minutes, or until the liquid has evaporated and the barley is tender. In a large pan, melt the butter and sauté the bacon until it starts to crisp. Add the leeks and mushrooms and cook over a medium heat until softened.

3. Preheat the grill to medium hot. Sear the pheasant breasts, or chicken breasts, on the grill over direct heat about 4 to 6 minutes per side, or until they reach preferred doneness. I like to serve the pheasant pink. Set each breast on a clean plate to rest for 5 minutes.

4. Stir the pearl barley and chicken broth into the bacon and mushroom mixture, and simmer until the liquid starts to appear like a shiny glaze. Fold in the goat cheese, 6 sprigs fresh (or 1 teaspoon dried) savory, and lemon zest. Add the salt and pepper to taste.

5. Spoon the barley risotto onto plates next to the pheasant.

MAKES 2 SERVINGS