Fagiano Reale al Salmì con Polenta Nera al Tartufo e Riduzione di Nebbiolo

In a large bowl, combine the pheasant pieces with red wine, juniper berries, bay leaves, rosemary, and thyme. Cover and refrigerate for at least 12 hours, or preferably 24 hours, turning occasionally to ensure even marination.

Remove pheasant pieces from the marinade, reserving the marinade liquid and herbs separately. Pat the pheasant thoroughly dry with paper towels. Lightly dust the pheasant pieces with flour, seasoning with 1 teaspoon of sea salt and 1/2 teaspoon of black pepper.

In a large, heavy-bottomed Dutch oven or braising pot, heat 1 tablespoon of olive oil over medium heat. Add the diced pancetta and cook until crispy. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot. Increase heat to medium-high, add the remaining olive oil and 2 tablespoons of butter. Sear the pheasant pieces in batches until deeply golden brown on all sides. Remove the pheasant and set aside.

Reduce heat to medium. Add the finely diced carrots, celery, and onion to the pot. Sauté for 8-10 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot. Add the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.

Pour in the reserved wine marinade (strain out the herbs first, then add them back into the pot). Bring the liquid to a boil and scrape the bottom of the pot to loosen any remaining fond. Reduce the wine by half, which should take about 10-15 minutes. Return the browned pheasant pieces to the pot. Pour in the rich chicken or game stock. Bring the mixture to a gentle simmer.

Cover the Dutch oven and transfer it to a preheated oven at 160°C (325°F). Braise for 2.5 to 3 hours, or until the pheasant is fork-tender and easily pulls away from the bone. Alternatively, you can simmer gently on the stovetop over low heat.

Once the pheasant is cooked, carefully remove the pieces from the pot and set them aside. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. Discard the solids. Bring the sauce to a simmer over medium heat and reduce until it reaches your desired consistency – thick enough to coat the back of a spoon. Adjust seasoning with salt and pepper if needed. Shred the pheasant meat from the bones, discarding bones and skin. Return the shredded pheasant meat and crispy pancetta to the reduced sauce. Keep warm.

In a separate heavy-bottomed saucepan, bring the water and milk to a boil. Season with 1/2 teaspoon of sea salt. Gradually whisk in the fine cornmeal in a steady stream, ensuring no lumps form. Reduce heat to low and cook, stirring frequently, for 35-45 minutes, or until the polenta is creamy and tender.

Remove the polenta from heat. Stir in the 50g of unsalted butter, grated Parmigiano Reggiano, and black truffle paste (or fresh truffle shavings). Taste and adjust salt if necessary.

To serve, ladle a generous portion of the creamy Black Truffle Polenta onto warm plates. Top with the rich Fagiano Reale al Salmì. Garnish with a sprinkle of fresh orange zest. Serve immediately.