Pheasant with Polenta and Porcini Mushroom Sauce

The ingredients are difficult to obtain, it is best to have a hunter as a friend. He shoots such a thing with buckshot in the grain, so watch out for the small lead balls in the meat at the table! There is not much to such a pheasant, so one specimen is enough for two eaters at most.

And since it probably does not come from a breeding but directly from the forest, there is also nothing to it. Like the fat layer of a duck. The pheasant is something like a track and field athlete, which means for us: You can’t get any sauce out of it. So make it separately: Cut the ham into matchstick-sized sticks – professional speak: “julienne”. Remove the skin from the onion and chop finely, the garlic in the skin and only with the wide side of the kitchen knife so anqutschen. Pluck the parsley, rinse and shake dry again, park the stems. Clean the porcini mushrooms with a porcini mushroom brush or possibly a dry crockery rind (no water!!) and cut into wide strips. Chop the stems to mini cubes. Fry the ham julienne and the onion in a dash of olive oil at medium temperature until golden brown. Then deglaze with white wine and reduce to half the liquid. Add the stock, garlic and parsley stems and leave to simmer quietly. Heat the lard in a frying pan and fry the porcini mushroom strips in it. Attention: The strips must not overlap, otherwise liquid will escape and the mushrooms will not roast.

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