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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!
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Prep Time
1
hour
hr
15
minutes
mins
Cook Time
3
hours
hrs
Total Time
4
hours
hrs
15
minutes
mins
Course
Main Course
Cuisine
American
Servings
6
Servings
Ingredients
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
Instructions
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.
Pheasant
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.
Prepare
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.
Plate
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