Stilton Glazed Pheasant Breast on Baby Leek and Garlic Rice

Stilton crusted pheasant breast on baby leek and garlic rice

Stilton cheese, beautifully melted over a pan fried pheasant breast, served on a simple bed of baby leek and crushed garlic rice... Sound good? I may well have mentioned it before on this blog but I am both a cheese-a-holic and a passionate lover of Stilton cheese, in particular. I have been fortunate enough to have tasted an unknown number of cheeses from around the world over a period of many years but nothing for me compares to this delicious, creamy, blue cheese wonder. The fact that it pairs so well with so many types of wild game, in so many different ways, just further enhances its incredible appeal.

Cook Time

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yields: 1 serving

Baby leek

Ingredients

• 3 ounces (75g) basmati or long grain rice
• Salt
• Vegetable oil for frying
• 1 skinless pheasant breast fillet
• Black pepper
• 2 or 3 slices Stilton cheese, as required
• 1 small baby leek, trimmed and sliced into discs (you may not wish to use it all)
• 1 large garlic clove, peeled and crushed or grated

Method

Put a large pot of lightly salted water on to a high heat until the water starts to boil.

Wash the rice through a sieve under running cold water before adding to the boiling water. Adjust the heat to achieve a moderate simmer for 10 minutes (or per the instructions on your pack, if different, as rice types do vary in this way), stirring occasionally and well.

Pheasant breast is put on to fry

When the rice is on, pour a couple of tablespoons of oil into a small, non-stick saucepan and bring it up to a medium heat. Season the pheasant breast with salt and pepper and fry for 4 minutes each side or until done. When you have turned the pheasant breast, put your kitchen grill (broiler) on to preheat at a high setting.

Stilton is arranged on cooked pheasant breast

Arrange the Stilton slices on top of the fully cooked pheasant breast, breaking them up if required to ensure even covering. Place the pan under your hot grill for a minute or so, until the cheese is just melted and no more, or you risk it splitting.

Stilton crusted pheasant breast 

Lift the breast fillet to a chopping board and allow to rest while you attend to the rice.

Baby leek and garlic are added to drained rice

Drain the rice well at your sink through a sieve and return to the empty pot. Allow it to steam off for a couple of minutes and dry out slightly before gently stir folding in the leek and garlic.

Baby leek and garlic rice

Spoon the rice into a deep serving plate and spread out to form a bed. Slice the pheasant breast into three large pieces before arranging on top of the rice.