Roast of incredible game birds with proper polenta

Por_1170

Ingredients in this Recipe

1 guinea fowl or 1.2kg chicken, spatchcocked, washed and patted dry
1 partridge, washed and patted dry
1 pheasant, spatchcocked, washed and patted dry
1 red onion, peeled and roughly chopped
100g butter
2 handfuls of freshly grated Parmesan cheese
2 wood pigeons, washed and patted dry
4 carrots, peeled and roughly chopped
4 Italian sausages or 2 rings of Cumberland sausage
4 quails, washed and patted dry
500g polenta
a small bunch of fresh rosemary
a small bunch of fresh thyme zest of 1 lemon or orange
a wineglass of red wine (Chianti is nice)
olive oil
sea salt and freshly ground black pepper

Recipe Preparation

See Full Recipe at Jamie Oliver

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Jamie Oliver

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