A Culinary Delight: Pheasant with Pink Grapes, Aromatic Bechamel and Polenta

Embark on a gastronomic adventure as we delve into the exquisite flavors of Pheasant with Pink Grapes, Aromatic Bechamel, and Polenta. This dish, a harmonious blend of tender pheasant, sweet grapes, creamy bechamel, and hearty polenta, is a testament to the culinary artistry that transforms simple ingredients into a gourmet masterpiece.

Pheasant with Pink Grapes, Aromatic Bechamel and Polenta Recipe

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Pheasant with pink grapes, aromatic bechamel and polenta

This recipe comes from the tradition of our family: our grandmother and our mother use to cook it during Christmas time and it was really an event because we loved it so much! The preparation is quite long and you will need patience, but the result is worthwhile!
Prep Time 12 hours
Cook Time 2 hours 15 minutes
Total Time 14 hours 15 minutes
Course Main Course
Cuisine French
Servings 4 people
Calories 3546 kcal


  • 1 cast iron


Cook. time meat: (55 - 70min.)

  • Whole medium pheasant
  • 20 to 30 pink or white grapes without seeds
  • 1/2 rennet apple 1 pear
  • 1 medium onion
  • 30 gr of butter
  • 1 full glass of sparkling white wine
  • White pepper - salt
  • 1 tablespoon of orange peel
  • Extra virgin olive oil

For the aromatic bechamel (cook. time 15 min.)

  • 300 ml of whole milk + 200 ml of fresh cream
  • 40 gr of 00 flour
  • 50 gr of butter
  • 1 tablespoon of fresh mint
  • 1/2 teaspoon of lemon peel
  • Grated nutmeg just a little
  • Salt
  • For the polenta cook. time 30 - 40 min.
  • 550 gr of craved corn flour
  • 1 lt of water
  • 1 lt of whole milk
  • Salt
  • For the fruit marinade: half
  • glass of gold rum

For the pheasant marinade (marinade time: 12 hours)

  • 1 bottle of white wine
  • 2 laurel leaves
  • 2 juniper berries
  • pink pepper
  • 1 squeezed orange
  • 2 tangerines cut in big pieces


  • You should use: a cast iron or terracotta pot. A flame breaker.
  • When cooking a game, it is necessary to marinade the meat for at least 12 hours. In this case we will use a bottle of white dry wine, laurel, pink pepper, 2 whole tangerines. If you’ve got a game to clean do it at least 2 days before, wash it very carefully.
  • Then cut the pheasant into 2 or 4 parts, as you prefer and put them in a bowl. Add the wine, the aromatic herbs and put it in the fridge or in a cool place for at least 12 hours. At this point, you can start your recipe.
  • Put the cut fruit together with a glass of rum and a squeezed orange and live it there till they have softened.
  • Start putting the oil and the chopped onion in the pot together with the butter and
  • bring it to the right point of frying: now add the pheasant pieces, after having taken them out of the marinade.
  • Turn the pieces on both sides, so that they brown at the right point of “gold” and finally add the wine together with some rum which was in the fruit marinade. Let the alcohol evaporate completely, add salt, white and black pepper, cover the pot and put the flame at the minimum.
  • After 20 minutes about add the cut fruit together with the pheasant and finish cooking it (for 1200 gr of meat, calculate 55 minutes to 70, depending on the dimension of the pieces)
  • Cut the orange peel into thin strips and put them apart.
  • While the meat finishes to cook, start preparing the bechamel which must be creamy but not too thick; this is why we use a little less flour than in the classic recipe.
  • Put the butter in a pot and when it has melt, add the flour, start stirring and add the milk, continuing to stir. Add the nutmeg and a little bit of salt.
  • Continue to stir and when the bechamel starts to boil, get it to the right consistency and turn the flame off. If there are some lumps, use the mixer to correct, at a minimum speed.
  • Chop the mint and the lemon peel and add them to the bechamel. Serve it warm on the pheasant directly on the dish, organizing a small bowl for each diner so that anyone has the chance to choose the desired quantity.
  • For the polenta
  • Put the water and the milk to boil with salt (the same quantity you would add to the water for the pasta). When the liquid starts to boil, add the carved corn flour making it fall a little at a time and continuing to mix it with a whisk, paying attention not to create lumps. When it begins to become creamy, turn the heat at the minimum, cover and every 3 to 4 minutes mix it energetically. If it comes to be too thick, add some milk. You will need about 30 to 40 minutes, depending on the kind of flour and humidity it has inside. Once it is ready, prepare a platter and reverse the polenta on it: take a spoon, wet it under cool water and use it to make the surface smooth and homogeneous. You can serve it like this or you can use a medium pastry ring, cut some discs and settle each on the dish with the pheasant.
  • How to present the dish: you can serve the polenta with bechamel on the top. You can also serve bechamel in a small bowl aside the polenta and each diner will take the desired quantity, or you can present it as seen in the figure.
Keyword fresh cream, pheasant

Pheasant with Pink Grapes, Aromatic Bechamel, and Polenta using a slow cooker

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The dish Pheasant with Pink Grapes, Aromatic Bechamel, and Polenta is a gourmet delight that combines unique flavors and textures. Here’s how you could prepare it using a slow cooker:

  • Start by preparing the pheasant. Rinse it under cold water and pat dry using a kitchen towel. Season it with salt and pepper.
  • Place the seasoned pheasant in the slow cooker. Add the pink grapes around the pheasant.
  • Set your slow cooker to low and cook for about 6-7 hours, or until the pheasant is tender and fully cooked.
  • While the pheasant is cooking, you can start preparing the aromatic bechamel. In a saucepan over medium heat, melt the butter. Add the flour and stir continuously until it forms a roux.
  • Gradually add the milk to the roux, stirring continuously to prevent lumps. Add the nutmeg and bay leaf for aroma. Continue to cook the sauce on low heat until it thickens. Season with salt and pepper.
  • For the polenta, bring the chicken broth to a boil in a pot. Gradely add the polenta while stirring continuously. Reduce the heat to low and continue to cook the polenta until it becomes creamy. This process can take about 30-40 minutes. Stir frequently to prevent the polenta from sticking to the pot.
  • Once the pheasant is cooked, remove it from the slow cooker and let it rest for a few minutes before carving.
  • To serve, spoon some polenta onto a plate. Place a portion of the carved pheasant on top of the polenta. Drizzle with the aromatic bechamel and garnish with a few pink grapes. Enjoy this gourmet dish!

About Pheasant with Pink Grapes, Aromatic Bechamel, and Polenta

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Pheasant with Pink Grapes, Aromatic Bechamel, and Polenta is a celebration of contrasting textures and flavors. The succulent pheasant, paired with the sweetness of pink grapes and the creaminess of aromatic bechamel, sits beautifully atop a bed of comforting polenta, creating a dish that is both visually stunning and palate-pleasing.

Cooking Tips

  • Choose a young, tender pheasant for the best flavor and texture.
  • Roast the pheasant at a high temperature initially to seal in the juices, then lower the heat to cook it through.
  • Use fresh pink grapes for their natural sweetness and vibrant color.
  • For the bechamel, infuse the milk with herbs and spices for an aromatic twist.
  • Cook the polenta in a flavorful broth to enhance its taste.

Serving Suggestions

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  • Serve the dish as a centerpiece for a special occasion or dinner party.
  • Pair it with a full-bodied red wine to complement the rich flavors.
  • Accompany it with a side of roasted vegetables for a balanced meal.
  • Top the dish with fresh herbs for added freshness and color.
  • For a vegetarian version, replace the pheasant with roasted mushrooms.


  • Can I use other types of poultry for this recipe? Yes, chicken or turkey can be used as alternatives.
  • Can I use other types of grapes? Yes, but pink grapes add a unique sweetness and color to the dish.
  • Can I make the bechamel sauce ahead of time? Yes, it can be refrigerated for up to 2 days.
  • How long can I store the leftover dish? It can be stored in the refrigerator for up to 3 days.
  • Can I freeze the dish? Yes, but the texture of the polenta might change upon reheating.

Pheasant with Pink Grapes, Aromatic Bechamel, and Polenta is a culinary journey that delights the senses. Its complex flavors and textures make it a memorable dish that leaves a lasting impression. So why wait? Explore the world of gourmet cooking and let your culinary creativity shine!

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