1 results in Wild meat

Breast of pheasant, foie gras risotto

2 Pheasant Supreme Apple juice branch of tarragon minced onion 1 cup white wine 2 cups chicken broth 1 cup arborio rice (or Carnaroli) grated Parmigiano-Reggiano 200 grams of fatty liver salt and pepper olive oil 1/2 cup of ice ...