Preheat your oven to full whack about 500 degrees F.
Either ask your butcher to spatchcock the guinea fowl or chicken, and the pheasant for you, or have a go at doing it yourself. Turn the bird upside down and cut underneath the legs with a good pair of scissors. Remove the bony part of the carcass that has no meat on it (bearing in mind that you want to save the incredible meat around the legs) and open the bird out like a book. You can then stuff the cavities of the other birds with flavorings - a sprig of rosemary, a sprig of thyme and a little orange or lemon zest.
Place the onion, celery and carrots in a large roasting pan (or 2 small ones) and lay the sausages and birds on top. Throw in the bay leaves and the rest of the thyme and rosemary. Drizzle with olive oil and massage it into each bird. Season all the meat generously. Place in the preheated oven and immediately turn the temperature down to 350 degrees F. Cook for 1 to 1 1/2 hours, turning the birds a few times, until the meat is juicy and cooked through to the bone.
After half an hour, bring 1 quart of salted water to the boil in a non-stick pan and whisk in the polenta. Turn the heat right down, place a lid on so it's ajar (otherwise the pan might spit hot polenta at you!) and simmer for 50 minutes, stirring it as often as you can. If it starts to become too thick, add some more hot water.
Remove the birds from the oven, lift them out of the pan and keep warm. Put the pan on the burner, pour in the wine and simmer gently to make a quick sauce. Then see to the polenta - it'll need some serious perking up now. Stir in about 3/4 of the butter and all the grated Parmesan. Once smooth, taste and season if required. It should now be delicious! Spoon all the polenta onto a big board or platter, spread it out evenly and put to 1 side to firm up a little.
Give your sauce a stir and add the rest of the butter. Strain it through a sieve into a pan, pressing down hard. Cut the bigger birds into drumstick thighs and breast pieces and place with all the other birds on top of your polenta. Slice the sausages and add to the pile. Spoon the red wine sauce over the top and finish with a drizzle of extra-virgin olive oil. Put the board in the middle of the table and let everyone dive in. A fantastic feast!
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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	496.61 Kcal (2079 kJ)
Calories from fat	301.9 Kcal
		% Daily Value*
Total Fat	33.54g	52%
Cholesterol	143.15mg	48%
Sodium	639.6mg	27%
Potassium	513.88mg	11%
Total Carbs	24.82g	8%
Sugars	3g	12%
Dietary Fiber	3.75g	15%
Protein	23.51g	47%
Vitamin C	11.2mg	19%
Vitamin A	1.6mg	53%
Iron	1.3mg	7%
Calcium	162.1mg	16%

Amount Per 100 g
Calories	188.66 Kcal (790 kJ)
Calories from fat	114.69 Kcal
		% Daily Value*
Total Fat	12.74g	52%
Cholesterol	54.38mg	48%
Sodium	242.98mg	27%
Potassium	195.22mg	11%
Total Carbs	9.43g	8%
Sugars	1.14g	12%
Dietary Fiber	1.42g	15%
Protein	8.93g	47%
Vitamin C	4.2mg	19%
Vitamin A	0.6mg	53%
Iron	0.5mg	7%
Calcium	61.6mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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