Salad of Oven Roasted Pheasant on Soft Polenta

Supreme of pheasant, tomato gremolata, deep-fried globe artichokes and mixed leaf salad. Tomato gremolata is an incredibly fresh and clean taste, which complements the pheasant and cuts through its richness. This recipe came about when I was asked for a game main course, by a group of ladies that lunch, which was not heavy as game menus often can be very hearty, it is an adaptation of a guinea fowl recipe my mum used to make in Zimbabwe.

Ingredients

6 Globe artichokes
6 x 180g Supreme of pheasant
3 tbsp Extra virgin olive oil
Some Corn oil, for deep frying
2 Lemons
6 cups of loosely packed mixed leaf salad

Polenta

750ml (1 pint 5 oz) water
120g (4 oz) polenta
Bring water to the boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened. It should come away from the sides of the pan, and be able to support a spoon. This can take up to 10 minutes.

Tomato Gremolata

This recipe requires plump, ripe tomatoes, basil, parsley, a touch of garlic, lemon zest. Finish with grated parmesan.

4 large sweet plump ripe tomatoes, chopped
2 cups loosely packed flat-leaf parsley, finely chopped
1 cup loosely packed basil, finely chopped
1 cup loosely packed mint
1 medium clove garlic, very finely chopped
1 red chilli chopped this is optional
Zest of 2 lemons
Juice of 1 lemon
1 tbsp Capers, drained
80ml Olive oil
50g finely grated parmesan
Salt and pepper to taste

Method

Make the tomato gremolata by Combine all ingredients and pulsing in a food processor to chop them roughly. Taste and adjust the seasoning.

Trim the artichokes, removing the spiky outer leaves with a sharp knife. Cut in half lengthways and remove the entire hairy choke. Season the venison generously. Place a non-stick pan over a high heat and add 1 tbsp olive oil. When the oil starts to shimmer, cook the supreme of pheasant, skin side down first, without touching or turning for 5 minutes. Turn and cook for a further 7 minutes in a preheated oven at 170°c on the other side or until the juice runs clear. Remove from the pan and rest for 5 minutes while you cook the artichokes.

Fill a large saucepan a quarter full with vegetable oil. Heat the oil until cube of bread browns when dropped into the oil, gently place the artichokes into the oil; cook for 4–6 minutes, until tender. Remove and drain the excess oil on a paper towel. Dress the mixed leaf salad with the lemon zest and juice and remaining olive oil. Season, and then toss the artichokes through the mixed leaf salad. Divide fillets of Supreme of pheasant and polenta between the plates. Pile the mixed leaf salad and artichokes around it and spoon over the tomato gremolata and serve.