Roast Of Incredible Game Birds With Proper Polenta Recipe

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Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

4 quails, washed and patted dry

Olive oil

4 Italian sausages

2 wood pigeons, washed and patted dry

1 pheasant, spatchcocked, washed and patted dry

1 pound polenta

1 partridge, washed and patted dry

A few sprigs fresh bay, leaves picked

1 guinea fowl or 2 14 pounds chicken, spatchcocked, washed and patted dry

A small bunch fresh thyme

Sea salt and freshly ground black pepper

A wineglass red wine (recommended: Chianti)

4 sticks celery, trimmed and roughly chopped

1 red onion, peeled and roughly chopped

2 handfuls freshly grated Parmesan

4 carrots, peeled and roughly chopped

1/2 cup butter, divided

1 lemon or orange, zested

Extra-virgin olive oil

A small bunch fresh rosemary

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