Roast Of Game Birds Recipe (With Proper Polenta)

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Jamie Oliver


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olive oil

100 g butter

a small bunch of fresh thyme zest of 1 lemon or orange

4 quails washed and patted dry

a few sprigs of fresh bay leaves picked

1 red onion peeled and roughly chopped

1 partridge washed and patted dry

sea salt and freshly ground black pepper

2 wood pigeons washed and patted dry

500 g polenta

4 carrots peeled and roughly chopped

1 pheasant spatchcocked washed and patted dry

4 sticks of celery trimmed and roughly chopped

4 Italian sausages or 2 rings of Cumberland sausage

2 handfuls of freshly grated Parmesan cheese

a wineglass of red wine Chianti is nice

a small bunch of fresh rosemary

extra virgin olive oil

1 guinea fowl or 1 2kg chicken spatchcocked washed and patted dry

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