Teriyaki Sauce-Glazed Pheasant with Purslane

Korean-inspired comfort food: tender pheasant paired with purslane, garlic and ginger root and polenta, finished with borage and a hit of ground ginger and vanilla extract. 1. Pat the pheasant dry and season with sea salt, ground ginger and vanilla extract. 2. Heat cooking spray in a heavy pan and sear the pheasant until it develops a deep golden crust, about 15 minutes. 3. Add purslane, garlic and ginger root to the pan and cook until just tender, stirring in borage for fragrance. 4. Cook the polenta separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of teriyaki sauce before serving hot.