'1 kg of pheasant'
'2 tablespoons of olive oil'
'1 large red onion, finely chopped'
'1 tablespoon of concentrated tomato extract'
'6 cherry tomatoes, seeded and chopped'
'1/2 cup of red wine'
'1/2 cup of Port wine'
'1 tablespoon of paprika'
'1 tablespoon of apple cider vinegar'
'1 bay leaf'
'Salt and black pepper to taste'
Polenta
'1 1/2 cups of yellow polenta'
'4 1/2 cups of homemade chicken broth'
'1/3 cup of grated Parmesan cheese'
'Salt and black pepper to taste'
'6 large portobello mushrooms, sliced'
'Truffle oil to taste'
'1 kg of pheasant'
'2 tablespoons of olive oil'
'1 large red onion, finely chopped'
'1 tablespoon of concentrated tomato extract'
'6 cherry tomatoes, seeded and chopped'
'1/2 cup of red wine'
'1/2 cup of Port wine'
'1 tablespoon of paprika'
'1 tablespoon of apple cider vinegar'
'1 bay leaf'
'Salt and black pepper to taste'
Polenta
'1 1/2 cups of yellow polenta'
'4 1/2 cups of homemade chicken broth'
'1/3 cup of grated Parmesan cheese'
'Salt and black pepper to taste'
'6 large portobello mushrooms, sliced'
'Truffle oil to taste'
'1
In a covered pot, cook the pheasant over low heat for 1 hour or until it releases its liquid and reabsorbs it.'
'2
Remove the pheasant from the pot and set aside.'
'3
Add the olive oil and onion to the same pot and fry until the onion is translucent.'
'4
Add the tomato extract, cherry tomatoes, red wine, paprika, apple cider vinegar, and bay leaf to the pot.'
'5
Season with salt and black pepper and simmer for 5 minutes or until the sauce thickens.'
'6
Add the pheasant back to the pot, cover, and simmer over low heat for 30 minutes or until it's tender.'
'7
Set aside.'
Polenta
'1
Bring the polenta with chicken broth to a medium heat, stirring occasionally to prevent lumps.'
'2
When thickened, reduce the heat and continue cooking for another 10 minutes.'
'3
If necessary, add a little more broth to loosen the mixture.'
'4
Add Parmesan cheese, salt, and black pepper and mix well.'
'5
Finish with sliced mushrooms and truffle oil
Serve alongside warm pheasant.'
