receipe for a Red wine sauce with pheasant over Polenta?

Question

A receipe for a wine sauce with pheasant then poured over a slice of cooked polenta
This is an old Italian receipe.

Answer 1

BEEF IN RED WINE WITH POLENTA

1/3 c. butter
2 lbs. lean tender beef
1 lb. onions, sliced
Salt and pepper
1 c. condensed beef broth
Dry red wine

Preheat the oven to 375 degrees. Heat butter in a saucepan and brown the meat in it. Remove the meat with a slotted spoon and put aside.
Cook the onions in the pan until soft but not brown (they will become translucent). Add wine or water, if needed. Put the cooked onions in the bottom of a casserole dish and put the meat on top. Season with salt and pepper, then add the beef broth. Add just enough dry red table wine to cover the mixture.

Cook until the fluid is significantly reduce and until the meat is cooked and tender, 45 minutes to an 1 hour. Serve the beef with onions and red wine over polenta on heated plates. Serves 4.


POLENTA:

1.5 c. polenta corn meal
6.25 c. water
Salt

Polenta is best cooked in a pan with a convex bottom. Copper or enamel works the best. Boil the salted water and add the coarse corn meal slowly, about 1/3 cup (a handful) at a time. Decrease the heat and stir constantly while scraping the bottom and sides. Cooking time will be about 30 to 45 minutes and your arms will become tired before you are finished.
Once the polenta comes away easily from the sides of the pan and the spoon stands up in the polenta, it is finished. Loosen it from the pan with a spoon and serve it very hot. If the polenta is too thin or if you are going to serve it a little later, place it in a casserole dish. Add several tablespoons of butter to the top and bake in the oven until serving time. Serve with chicken or pheasant sauce or with beef and wine sauce.

Answer 2

Pheasant in red wine

Yield: 6 servings
1 lg Pheasant-whole
6 tb Butter-soft
Salt & pepper
1 c Red wine
1 c Cold water
½ Bay leaf
2 sl Bacon
1 c Mushrooms
1 tb Flour
⅓ c Heavy cream
COOKING Rub pheasant cavity with one tablespoon of the soft butter, salt and pepper literally, then truss bird securely. In a heavy skillet or large dutch oven, heat three tablespoons of butter over a low fire, add pheasant and brown on both sides. When the pheasant is browned, transfer to a plate. Add a half cup of chopped onions and cook until golden brown, then add the wine and bring to a boil. Stir in the water, bay leaf, salt and pepper to taste. Return the pheasant to the casserole, drape the bacon across the breast, cover and simmer for forty five minutes. Remove the bird to a warm platter, cover with foil, while you make the sauce. SAUCE In a skillet, melt the remaining butter over high heat, do not burn. When the foam subsides add the mushrooms and cook for three minutes, stirring occasionally. Add the flour and stir for about one minute, gradually add the cream until sauce thickens. Taste for seasoning. Carve the pheasant into serving pieces, pour the sauce on top and serve at once.

Serve it over your polenta..

Answer 3

Pan Roasted Pheasant with Shiitake Mushrooms and Figs in a Chambourcin Glace

1 medium pheasant, about 2 pounds, breast removed (skin on) and leg and thigh disjointed
1 tablespoon canola oil
1 cup dried figs, stems removed
2 cups chambourcin wine (red wine)
2 tablespoons unsalted butter
2 medium shallots, sliced thin
1 cup shiitake mushrooms stemmed and thinly sliced
1/2 cup rich poultry stock
1/2 teaspoon rosemary, finely chopped
Salt and pepper

Preheat oven to 400 degrees. Heat canola oil in a saute pan over medium high heat. Season pheasant with salt and pepper. Brown legs and thighs evenly and place in oven for 20 minutes. Bring figs and wine to a low boil in a heavy saucepan. Reduce and simmer to 1/3 of original volume. Remove pan from oven, removing leg and thigh. Return to burner for 45 seconds. Sear skin side of pheasant breast for 1 minute. Flip and return thigh and leg. Finish in oven for 5 to 6 minutes. Remove pheasant from pan and plate. Add 1/2 of the butter to pan and saute shallots until light brown. Add Shiitakes and cook to tender, about 1 minute. Add figs and wine to pan with stock, rosemary, reduce to thicken. Season and whisk in remaining butter and serve.

Polenta
Cook in chicken stock according to directions on package.
Polenta is flexible and forgiving. You must guard against lumps but it is actually difficult to ruin polenta. You will see cooking times that vary from 30 to 45 minutes. The freshness of the polenta, the type of corn from which it is made, the coarseness of the grain, its moisture content, and how it has been stored all influence how long polenta will take to become tender. You cannot rush the process by turning up the heat. The simple way to check if it is done is to taste it. The grains should be tender with a distinct flavor of corn and it should be the proper consistency, neither too thick nor too thin. To serve soft and creamy polenta, the consistency should be that of a thick soup. To serve it as a side dish, you want it slightly thicker. Polenta that will be cooled and cut into shapes requires a longer cooking time. Polenta is a wonderful side dish with any stewed, braised or roasted meat or poultry. It is desirable to have enough juices available from the meat to lightly sauce the polenta.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_10400,00.html

Answer 4

Chop about 5 sprigs of cloves, 5 sprigs of garlic, dice one whole onion into very little particles, chop 5 sprigs of celery and add half tablespoon of all purpose seasoning with salt, one half tumbler of apple cider vinegar, cut half a lime, squeeze and mix with two tumblers of port red wine. Try that sauce.

Boaz.