Game Kebabs on Rosemary Polenta with Mushrooms

Cut the meat and bacon into cubes or slices and alternate with the mushroom pieces on the skewers (save some of the mushrooms for garnish). Season with salt and pepper. Fry in a pan (for larger skewers, it is best to use an oval fish pan) in oil that is not too hot. After about 2 minutes, turn and cook on the other side for about 2-3 minutes until the meat is tender pink (look between the skewered pieces!). Remove the skewers from the pan, add a little butter and fry the remaining mushroom pieces briefly. Arrange the skewers on the prepared polenta and garnish with the mushrooms. For the polenta, boil about 500 ml of water, add the rosemary sprig, remove the pan from the heat and let it simmer for about 10 minutes. Strain, add a little salt and stir in the polenta. Cook on low heat, stirring constantly, until the mixture is creamy and smooth, about 5-6 minutes. Bind with cold butter and season again with salt and rosemary if necessary.

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