Grilled Pheasant with Morel Polenta & roasted Tomato Couli
Jim Rude, chef
1 hour 15 minutes
This delicious main course combines the incredible flavors of Wisconsin raised pheasant, fresh Wisconsin morel mushrooms, white truffle oil, slow roasted tomatoes and fresh picked baby greens from the garden.
3 roma tomatoes, cut in half lengthwise
2 shallots, peeled, chopped
1 clove garlic, peeled, minced
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/2 cup dry white wine
1 tablespoon olive oil
1 1/2 cups fresh morel mushrooms, cleaned, chopped
3 cups low sodium chicken broth
1/4 cup half & half
1 cup yellow corn meal
1/4 cup gorgonzola cheese, crumbled
1/3 cup chopped fresh herbs, rosemary, chives, parsley, thyme
1/4 cup extra virgin olive oil
Salt & pepper, ¼ teaspoon each
6 MacFarlane Cooked Pheasant Breast Halves
1 teaspoon each butter and olive oil
18 stalks fresh asparagus, washed, trimmed
1 cup fresh baby lettuce blend, washed, patted dry
1/2 teaspoon white truffle oil, optional
Roasted Tomato Coulis
In a small baking dish add tomatoes cut side up, shallots and garlic. Drizzle with olive oil. Sprinkle with salt and pepper, add wine. Roast uncovered at 250 F˚ for 3 hours. Remove tomato skins. In a blender, add tomato mixture, lend until smooth. Season to taste with salt & pepper. Keep warm until needed.
In a medium saucepan over medium heat, add oil, heat. Add mushrooms, saute for 5-7 minutes or until softened and cooked through. Add broth and half and half bring to a simmer. Reduce heat to low, slowly whisk in corn meal. Cook for 20-30 minutes stirring constantly until thick and cooked through. Fold in gorgonzola cheese. Spread mixture evenly into a foil lined pan. Cover and refrigerate until firm (2-3 hours). Cut into serving size rounds or squares. Refrigerate until needed.
To prepare per order
In a small non-stick pan over medium heat, add 1 teaspoon unsalted butter, and 1 teaspoon olive oil, blend together. Add polenta, sauté for 5-7 minutes per side or until golden brown. Meanwhile, remove pheasant from herbs. Grill for 3-5 minutes on each side or until heated through. In a small saucepan, add asparagus. Sauté or steam asparagus until crisp tender. Season with salt & pepper.
In a large re-sealable bag add fresh herbs, olive oil, salt and pepper, mix together. Remove pheasant from package, add pheasant to fresh herb mixture, toss. Refrigerate for 2-3 hours or overnight.
Place polenta near center of plate. Place asparagus over polenta. Place pheasant slightly over polenta and asparagus. Place lettuce to the side of pheasant, drizzle with white truffle oil or favorite dressing. Spoon tomato coulis to the side of pheasant, spread around pheasant with the back of a spoon. Serve immediately.
Yield: 6 servings
The convenience of MacFarlane's pre-cooked pheasant allows this dish to come together quickly with little pre-prep.
By Chef Jim Rude, P. Dickey's , Janesville, WI
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