John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Quail, mushroom and watercress risotto

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Cook up a feast for your VALENTINE

Difficulty not too difficult 

Cooking time less than 60 minutes

Serves serves 2

INGREDIENTS

  • chicken stock, 3½ cups
  • extra-virgin olive oil, 1 tablespoon
  • eschalots, 2, finely diced
  • Arborio rice, 1 cup
  • dry white wine, ¼ cup
  • butter, 20g, plus 20g extra
  • quail breasts, 8
  • thyme, chopped, 2 teaspoons
  • chestnut mushrooms, 150g, trimmed
  • mozzarella, ¼ cup, finely chopped
  • watercress, trimmed, ½ cup

METHOD

  1. Pour stock into a medium saucepan and bring to a slow simmer on low.
  2. Heat oil in a large, heavy-based saucepan on medium. Saute eschalots for 3-4 minutes, until tender. Add rice and cook, stirring, 1 minute.
  3. Pour wine into pan with rice and cook, stirring, 1 minute, until absorbed. Then add hot stock, one ladle at a time, stirring until all liquid has been absorbed before adding the next ladle. This will take 15-20 minutes. Rice should be tender, with a slight bite.
  4. Meanwhile, melt butter in a large frying pan on high. Sprinkle quail with thyme and season to taste. Add to pan, skin side down, and cook 1-2 minutes, until crisp and golden. Turn and cook a further 1 minute. Remove from pan and cover with foil to keep warm.
  5. Add mushrooms to same frying pan and saute 2-3 minutes, until tender and golden. Season to taste.
  6. Remove rice from heat. Stir extra butter and cheese through. Season to taste. Cover with lid 2 minutes. Stir quail, mushrooms and watercress through. Serve hot.

Best Enjoyed with a Rich Pinot Noir!  Pinot_Noir_In_Glass

 

Kangaroo and Quinoa Risotto BBQ Recipe

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Ingredients

2 x 200g kangaroo loin fillets
2 tbsp. oil
4 tsp. fresh rosemary, finely chopped
2 tsp. salt
2 tsp. pepper, groundKangaroo-Quinoa-Risotto

Risotto Ingredients:
1 ½ cups quinoa
3-4 cups chicken stock 
1 brown onion, finely chopped
2 garlic cloves, crushed
150-200g brown mushrooms, roughly chopped
2 tbsp. oil
150g baby spinach leaves
4 tbsp. of thyme

Method

Pre-heat the BBQ to low/medium temperature.
In a large mixing bowl add all of the kangaroo ingredients, leave to marinate.
In a medium sized saucepan, add the olive oil and cook the onions and garlic, till translucent. Add the mushrooms and thyme, cook for a further 5 minutes.
Add the quinoa and coat with the onion mixture.
Add the stock and stir for 15-20 minutes, until all of the stock is absorbed.
In the meantime cook the kangaroo for 4 minutes each side, leave it to rest for 5 minutes, then cut into thick slices.
Once the risotto is cooked, stir through the baby spinach leaves and serve on a large platter with kangaroo either on the side or on top.

(Good Chef, Bad Chef, 2013)