Pound pheasant breasts with a meat mallet to thin a bit, then lightly salt and pepper and leave out at room temperature for 1 hour prior to cooking.
Begin making polenta. Bring water to a boil, then add Bob’s Red Mill yellow corn grits and reduce heat to medium low. Stir for 5 minutes then turn heat to very low and cover. Do not stir in goat cheese until ready to serve.
Begin making the gremolata by removing the stalks from the parsley bunches and very finely chopping the leaves. Add to a medium mixing bowl, then add remaining ingredients and mix in thoroughly. Salt to taste. Set aside in fridge until ready to serve.
To sauté vegetables and mushrooms, heat a thin layer of olive oil in a large skillet on medium heat. Cut asparagus into 1-inch pieces and sauté alongside fiddleheads until seared. Add sliced mushrooms and lightly salt and pepper, stirring until mushrooms soften. Add 1 tbsp of salted butter and stir in, then turn heat to low. Only add pea shoots or sprouts a few minutes before serving and cook briefly on medium heat while still maintaining their texture.
To cook pheasant breasts, heat a grill or skillet to 500 degrees Fahrenheit. Lightly coat pheasant with olive oil and grill each side for 2-3 minute until the internal temperature reaches 155. Pull and allow pheasant to rest 5 minutes before carving.
When ready to serve, stir in the goat cheese while polenta is still warm. Add a scoop of polenta to the plate followed by the sliced pheasant and sautéed vegetables and mushrooms. Drizzle gremolata overtop. Enjoy!
