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

Mozzarella

Parmesan

​

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.