Ingredients (Per person) : -
75g polenta or a portion of mashed potato
Knob of butter
Salt & pepper
1 – 2 pheasant or partridge breasts (depending upon size & appetites)
2 – 3 pieces of smoked streaky bacon or parma ham
½ red onion sliced into thin rings
Couple of cloves of garlic
Few springs of thyme and / or rosemary
Handful of cherry tomatoes
Drizzle of olive or rapeseed oil
Method : -
Pre-heat oven to 190˚C
Add 300ml of boiling water to the polenta and cook for 40-45 minutes, stirring regularly to avoid lumps. Season and stir through a knob of butter. Spread over an appropriately sized oven proof dish. Alternatively use mashed potato.
Soften the onion rings & crushed garlic cloves in a little olive oil and add to polenta/mash.
Add the pheasant breasts, herbs & bacon/Parma ham, tomatoes & cheese. Drizzle with a little oil and pop in the oven for around 30 minutes until the breasts are piping hot & cooked through (to 70 ˚C For 2 minutes if you have a meat thermometer).
Serve with some seasonal green veg.