Pheasant, wild mushroom and barley "risotto" by Tim Maadams 

To celebrate British Game week we are bringing you a collection of recipes by critically-acclaimed chefs from around the nation, the first of which is from game chef, TV presenter and writer Tim Maddams.

The carcass and leftover meat  from a couple of roast birds, ideally hens (click here to buy)
2 carrots
2 onions
1 bulb garlic
1 stick celery
Dry white wine
200g soaked pearl barley
Sprig thyme
100g butter
2 bay leaves
Large double handful of wild mushrooms
Some very good hard cheese

A fantastic way to use up leftover roasted pheasant, but you could also adapt the recipe to use breast and thigh meat from boned out birds. Just be sure to save the bones to make the stock, because a good stock is vital. Also central to this recipe are good wild mushrooms (preferably winter chanterelles). You could use ordinary mushrooms, or oyster mushrooms from the shop, but that will be a bit like shooting clays: fine, but not exhilarating.

Take off the pheasant meat and tear into bite size pieces. Set aside.

Place the pheasant carcasses in a large pan with one each of the carrots (scrubbed) and onions (halved and washed), the garlic bulb cut in half with 3 cloves reserved, the celery, a few peppercorns, a glug of wine, a sprig of thyme and a few parsley stalks. Cover the lot with cold water and bring slowly to the boil. Simmer for 45 minutes, then allow to cool a little before passing off the liquid and keeping it handy. Discard the solids

Finely dice the remaining carrot and onion. Clean the wild mushrooms: chop half. Sweat the chopped mushrooms, carrot and onion in a large saucepan with half the butter. Add salt and pepper and cook for a few minutes, then add the 3 saved cloves of garlic, finely sliced, and the drained barley. Once the barley has got to know the garlic, add a few ladles of the stock and simmer; keep adding stock and simmering until the barley starts to soften, then add half the torn up pheasant meat and place a frying pan on a high heat. 

Turn off the risotto pan when you are happy that the barley is cooked to your liking (season it again to make sure it has a sufficient flavour) and keep a bit of stock handy in case you need a dash more before serving. Add the remaining butter to the hot frying pan and flash fry the rest of the mushrooms. Tip these and the butter into the risotto pan ready to stir in. Place the frying pan back on the heat and sprinkle in the remaining pheasant meat, seasoning well and tossing occasionally until all is hot and some of it crispy.

Stir and spoon the risotto into bowls. Scatter with pheasant meat, some chopped parsley, a little finely grated lemon zest and some grated cheese, and fight amongst yourselves for the biggest bowl. Drizzle with excellent olive oil, pour good wine, and relax.

Click here to buy your House of Bruar Pheasant 

More delicious game recpies to try;
Venison, blackberries and warm salad of black pudding, wild mushroom and kale by A Taste of Game