Roasted Pheasant Fillets with Cinnamon Polenta

Ingredients:

• 4 pheasant fillets
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1/2 cup dry white wine
• 1/4 cup heavy cream
• 4 tablespoons unsalted butter
• Salt and pepper to taste
• 1 cup polenta
• 3 cups water
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 cup grated Parmesan cheese

Directions:

1. Preheat the oven to 375°F/190°C.
2. Season the pheasant fillets with salt and pepper on both sides.
3. In a large skillet, heat the olive oil over medium-high heat until hot. Add the pheasant fillets and cook for 3-4 minutes on each side until browned.
4. Transfer the fillets to a baking dish and roast in the oven for 8-10 minutes or until cooked through.
5. Meanwhile, in a saucepan, bring the chicken broth and white wine to a boil. Reduce heat and simmer until reduced by half.
6. Stir in the heavy cream and butter until melted.
7. Season with salt and pepper to taste.
8. In a medium saucepan, bring the water and salt to a boil.
9. Gradually whisk in the polenta and cinnamon.
10. Cook, whisking constantly, for 2-3 minutes or until thickened.
11. Remove from heat and stir in the Parmesan cheese.
12. Serve the roasted pheasant fillets with the cinnamon polenta, topped with the white wine sauce.

Verdict:

This gourmet recipe of roasted pheasant fillets with cinnamon polenta is an incredible combination of flavors. The tender and juicy pheasant fillets perfectly complement the creamy and aromatic cinnamon polenta. The white wine sauce adds a luxurious touch to the dish and makes it even more indulgent.

Serving suggestions:

This dish is best served hot, immediately after cooking. You can serve it with a side salad or steamed vegetables for a complete meal. The cinnamon polenta also goes well with grilled seafood or roasted meats. Pair it with a glass of dry white wine for a special occasion.