Pheasant with creamy polenta, confit tomatoes and crispy parma ham

Pheasant with creamy polenta, confit tomatoes and crispy parma ham

New year dinner, course 2:  I was lucky enough to have a college at work that was able to supply me with pheasants straight from their latest hunting trip (thanks Henrik!). So I jumped at the opportunity and made this great “little” dish.

Crispy parma ham

  • Best dried ham you can get

Place on a baking sheet and dry in a oven until crisp. Leave to cool and crumble.

Confit tomatos

  • Cherry tomatoes
  • Chopped Onion
  • Garlic
  • Thyme
  • Balsamic vinegar
  • Salt & pepper
  • Caster sugar
  • Olive oil

Half the tomatoes. Chop the onion, garlic and thyme and place on everything on a baking sheet, season with salt, pepper, sugar, balsamic vinegar and olive oil. Mix and place in a oven for about 6 hours at 100 °C .

Pheasant reduction sauce

  • Peasant carcass
  • Onion
  • Carrots
  • Garlic
  • Sage
  • Bay leaves
  • Red wine
  • Mustard
  • Vinegar
  • Sugar
  • Butter
  • Salt & pepper

Preheat a big pot, add oil and the Peasant carcass fry for a couple of minutes then add the chopped vegetables. Fry for a couple of minutes more then Red whine and water to cover. Cover the pan with a lid and cook for about 1-2 hours. After cooking, civ the broth and reduce to about 1/3. Season with mustard, vinegar, sugar, salt & pepper. Just before serving whisk in butter.

Creamy polenta

  • Polenta
  • Water
  • Parmesan Cheese
  • Butter
  • Cream
  • Salt & Pepper

Heat salted water, whisk in the polenta and cook for about 30 min. add butter, cream and parmesan cheese, season with pepper.

Pheasant breasts & assembly

  • Peasant (1/2 breast pr. person)
  • Oil
  • Butter

Cut the breasts from the bird and set aside. preheat a pan, ad half and half butter and oil to the pan. Cook the peasant breasts for about 3-4 minutes on each side depending on their size. Baste the breasts throughout the cooking process. Peasant quickly becomes very dry, so be careful not to overcook them.

Cut the breast at an angle into 2 pieces. Arrange side by side with the polenta in the middle of the dish. Pour over some of the sauce, add the crispy parma ham on top of the bird. Finally arrange the tomatoes around the plate.