Roast of Incredible Game Birds with Proper Polenta

Name: Roast of Incredible Game Birds with Proper Polenta
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 3 sprigs A few fresh bay, leaves picked; 118 milliliters butter, divided; 4 carrots, peeled and roughly chopped; 4 sticks celery, trimmed and roughly chopped; 1 guinea fowl or 2 14 pounds chicken, spatchcocked, washed and patted dry; 4 Italian sausages; 1 lemon or orange, zested; 8 servings Olive oil; 8 servings Extra-virgin olive oil; 2 handfuls freshly grated Parmesan; 1 partridge, washed and patted dry; 1 pheasant, spatchcocked, washed and patted dry; 454 grams polenta; 1 red onion, peeled and roughly chopped; 1 small bunch A fresh rosemary; 8 servings Sea salt and freshly ground black pepper; 1 small bunch A fresh thyme; 1 glass A wine red wine (recommended: Chianti); 2 wood pigeons, washed and patted dry; 4 quails, washed and patted dry

Roast of Incredible Game Birds with Proper Polentan is a gluten free main course. This recipe serves 8. One serving contains 1368 calories, 93g of protein, and 83g of fat. If you have lemon zest, guinea fowl, quails, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 25 minutes. Roast Cornish Game Hens With Savory Fruit Stuffing, Roast Cornish Game Hens with Orange-Teriyaki Sauce, and Game Day Roast Pork and Broccoli Rabe Sandwiches are very similar to this recipe.

Instructions

Preheat your oven to full whack about 500 degrees F.

Equipment you will use

Oven

Either ask your butcher to spatchcock the guinea fowl or chicken, and the pheasant for you, or have a go at doing it yourself. Turn the bird upside down and cut underneath the legs with a good pair of scissors.

Ingredients you will need

Pheasant

Whole Chicken

Equipment you will use

Kitchen Scissors

Remove the bony part of the carcass that has no meat on it (bearing in mind that you want to save the incredible meat around the legs) and open the bird out like a book. You can then stuff the cavities of the other birds with flavorings - a sprig of rosemary, a sprig of thyme and a little orange or lemon zest.

Ingredients you will need

Lemon Zest

Rosemary

Orange

Thyme

Meat

Place the onion, celery and carrots in a large roasting pan (or 2 small ones) and lay the sausages and birds on top. Throw in the bay leaves and the rest of the thyme and rosemary.

Ingredients you will need

Bay Leaves

Rosemary

Sausage

Carrot

Celery

Onion

Thyme

Equipment you will use

Roasting Pan

Drizzle with olive oil and massage it into each bird. Season all the meat generously.

Ingredients you will need

Olive Oil

Meat

Place in the preheated oven and immediately turn the temperature down to 350 degrees F. Cook for 1 to 1 1/2 hours, turning the birds a few times, until the meat is juicy and cooked through to the bone.

Ingredients you will need

Bone

Meat

Equipment you will use

Oven

After half an hour, bring 1 quart of salted water to the boil in a non-stick pan and whisk in the polenta. Turn the heat right down, place a lid on so it's ajar (otherwise the pan might spit hot polenta at you!) and simmer for 50 minutes, stirring it as often as you can. If it starts to become too thick, add some more hot water.

Ingredients you will need

Polenta

Water

Equipment you will use

Whisk

Frying Pan

Remove the birds from the oven, lift them out of the pan and keep warm.

Equipment you will use

Oven

Frying Pan

Put the pan on the burner, pour in the wine and simmer gently to make a quick sauce. Then see to the polenta - it'll need some serious perking up now. Stir in about 3/4 of the butter and all the grated Parmesan. Once smooth, taste and season if required. It should now be delicious! Spoon all the polenta onto a big board or platter, spread it out evenly and put to 1 side to firm up a little.

Ingredients you will need

Parmesan

Polenta

Butter

Sauce

Wine

Equipment you will use

Frying Pan

Give your sauce a stir and add the rest of the butter. Strain it through a sieve into a pan, pressing down hard.

Ingredients you will need

Butter

Sauce

Equipment you will use

Sieve

Frying Pan

Cut the bigger birds into drumstick thighs and breast pieces and place with all the other birds on top of your polenta. Slice the sausages and add to the pile. Spoon the red wine sauce over the top and finish with a drizzle of extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Chicken Drumsticks

Red Wine

Sausage

Polenta

Sauce

Put the board in the middle of the table and let everyone dive in. A fantastic feast!

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