Grilled Pheasant With Morel Polenta & Roasted Tomato Couli

A robust and flavorful way to prepare your pheasant breasts. Tons of flavor that you are sure to enjoy!
Prep Time 1 hour 15 minutes
Cook Time 3 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 Servings


  • 3 Roma Tomotoes Cut in half lengthwise
  • 2 Shallots Peeled and minced
  • 1 Clove Garlic Peeled and minced
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 1/2 Cup Dry White Wine
  • 1 Tbsp Olive Oil
  • 1 1/2 Cups Fresh Morel Mushrooms Cleaned and chopped
  • 3 Cups Low Sodium Chicken Broth
  • 1/4 Cup Half & Half
  • 1 Cup Yellow Cornmeal
  • 1/4 Cup Gorgonzola Cheese Crumbled
  • 1/3 Cup Fresh Herbs Chopped (Rosemary, chives, parsley, and thyme)
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 6 MacFarlane Pheasant Breasts Cooked and halved
  • 1 tsp Butter
  • 1 tsp Olive Oil
  • 18 Stalks Fresh Asparagus Washed and trimmed
  • 1 Cup Fresh Baby Lettuce Blend Washed and patted dry
  • 1/2 tsp 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 degrees 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.

Morel Polenta

  • In a medium saucepan over medium heat, add oil, heat.
  • Add mushrooms, sauté 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.


  • 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.


  • In a small non-stick pan over medium heat, add 1 teaspoon unsalted butter, and 1 teaspoon olive oil, blend together.
  • Add polenta, and 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.


  • Place polenta near center of plate.
  • Lay the 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.
Topics Entrees, Pheasant Breast


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MacFarlane Pheasants bring gourmet flavor, convenience and flair to the menu. From appetizers to pheasant entrees, this traditional gourmet ingredient adds natural flavor to make simply sensational salads, appetizers and savory pheasant stir-fry dishes. We offer a wide selection of pheasant recipes for appetizers, soups, salads, and entrees.