This is a risotto dish derived from the French/Italian border; it uses Pernod and Arborio rice. As ST readers will know, Pernod is a type of liqueur that has a lingering aniseed taste, which will add tremendous flavour to game. Flash-cooked with pigeon and served with a pea, fennel and Italian Arborio risotto, this is a simple and refreshing dish.


? pigeon breast, diced small

? fennel, cut into small pieces

? olive oil ? a generous tot

of Pernod ? red onion, finely chopped ? one or two cloves

of garlic, finely chopped

? Arborio rice ? 1½ pints

of stock ? peas ? parsley

? Parmesan cheese ? butter

To serve

Crusty bread


1. Fry the pigeon and fennel pieces gently in a frying pan using some oil.

2. Once the fennel is soft and the pigeon ?pink?, increase the heat and add half the Pernod, then flash-fry until it is cooked.

3. Set aside away from the heatto let the juices combine.

4. Put some olive oil in a frying pan and gently soften the finely chopped red onion

and garlic. Add the dry rice and fry with the onion and garlic for two minutes.

5. Mix in the remainder of the Pernod, stir well and then ladle in some stock. Let the rice absorb the liquid. As this disappears add another ladle of stock and repeat. After 15 minutes? cooking time, add the peas and allow them to cook.

6. The cooking time for the rice will be about 20 minutes. Add the chopped parsley, the grated Parmesan cheese, some butter and then re-add and gently stir in your pigeon/fennel mixture. Serve with fresh Parmesan and bread.


Use Arborio rice for a creamy taste with a slight bite. Let the rice gently bubble away and as it starts to dry, add in more stock. You can use a dissolved Oxo vegetable stock cube. Season with pepper, but remember that the Parmesan cheese has a slightly salty taste.