Jamie at Home
By Jamie Oliver
Just Added
In a delicious red wine gravy
About the recipe
An absolute feast and an indulgent, delicious variation on a Sunday roast during the game season.
Recipe From
1 pheasant, spatchcocked, washed and patted dry
1 guinea fowl or 1.2kg chicken, spatchcocked, washed and patted dry
1 partridge, washed and patted dry
2 wood pigeons, washed and patted dry
4 quails, washed and patted dry
a small bunch of fresh rosemary
a small bunch of fresh thyme
zest of 1 lemon or orange
1 red onion, peeled and roughly chopped
4 sticks of celery, trimmed and roughly chopped
4 carrots, peeled and roughly chopped
4 Italian sausages or 2 rings of Cumberland sausage
a few sprigs of fresh bay, leaves picked
olive oil
sea salt and freshly ground black pepper
500g polenta
a wineglass of red wine (Chianti is nice)
100g butter
2 handfuls of freshly grated Parmesan cheese
extra virgin olive oil
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