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Pheasant roulade with corn and mushrooms

Polenta, mushrooms, Parmesan cheese, and pheasant.

Ingredients

Polenta (cornmeal)
5Poultry stock
500gcorn flour
roast pheasant
Mushrooms
Grated Parmesan cheese

Preparation

  1. Bring 2 liters of water with 5 deciliters of poultry stock to a boil. While stirring over high heat, slowly add 500 grams of cornmeal, keep stirring until the mixture thickens.
  2. Add grated Parmesan cheese and season with salt. Keep warm.
  3. Sauté various mushrooms in oil and season with salt, add some of the warm polenta and serve together with the fazantrôti.