Pintade Recipe

Cooking Instructions

1. 1

   Prepare the Pintade

   Preheat your oven to 180°C (350°F). Season the pintade inside and out with salt and black pepper. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the pintade on all sides until golden brown, about 5 minutes each side.

2. 2

   Roast the Pintade

   Add minced garlic and thyme to the skillet with the pintade. Transfer the skillet to the preheated oven and roast for about 45 minutes, or until the internal temperature reaches 75°C (165°F). Baste occasionally with the pan juices.

3. 3

   Cook the Chanterelles

   While the pintade is roasting, heat the remaining tablespoon of olive oil in a separate skillet over medium heat. Add the chanterelles and sauté for about 5-7 minutes until they are tender. Season with salt and pepper.

4. 4

   Prepare the Polenta

   In a saucepan, bring the chicken broth to a boil. Gradually whisk in the polenta, reduce heat to low, and cook for about 20-25 minutes, stirring frequently, until thickened. Stir in the corn and season with salt and pepper.

5. 5

   Serve

   Once the pintade is roasted, let it rest for 10 minutes before carving. Serve slices of pintade on a bed of polenta, topped with sautéed chanterelles and corn.