Pheasant Ragu Recipe

Pheasant ragu for pasta

Name: Pheasant ragu for pasta
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 250ml chicken stock; a handful dried porcini mushrooms; 1 pheasant; olive oil; 1 × 80g pack pancetta cubes; 2 shallots sliced; 2 cloves garlic crushed; bay leaf; 125ml white wine; chopped to make 2 tbsp parsley; ½ lemon; 400g tagliatelle cooked to serve; to serve parmesan

Lulu Grimes

Published: December 19, 2014 at 2:33 PM

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Serves 4

Easy

Total time: 1 hr and 30 mins

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A great introduction to pheasant: and makes a special sauce for pasta. Goes well with tagliatelle for an impressive dinner party dish for friends.

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Alternatives

Complete the dish

Make this pheasant ragu, then check out our spaghetti bolognese, lamb ragu pappardelle, vegan mushroom ragu and more ragu recipes. Discover all of our pheasant recipes here.

Ingredients

Nutrition

250ml chicken stock
a handful dried porcini mushrooms
1 pheasant
olive oil
1 × 80g pack pancetta cubes
2 shallots

sliced
2 cloves garlic

crushed
bay leaf
125ml white wine
chopped to make 2 tbsp parsley
½ lemon
400g tagliatelle

cooked to serve
to serve parmesan

Nutrition: per serving

kcal381
fat20.9g
carbs6g
fibre0.7g
protein37.1g
salt0.9g

Method

step 1

Bring the stock to a simmer, add the mushrooms and leave them to soak and swell up. Cook the pheasant in some olive oil in a casserole until it is browned all over, then add the pancetta and brown, stirring all the time. Add the shallots and garlic and stir for a minute, then add the bay leaf. Pour in the white wine and bubble for a minute. Add the stock and mushrooms, season well and bring to a simmer. Put the lid on the pan, making sure it fits tightly, and cook gently for 1 hour until the meat starts to fall off the bones.
step 2

Lift the pheasant out (and fish out the bay leaf), cool a little and then strip the meat off the bones and tear it into pieces. Simmer the stock until it thickens a little and then add back the pheasant, parsley and a squeeze of lemon. Toss the tagliatelle with the pheasant ragu and scatter with parmesan to serve.

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Authors

Lulu GrimesManaging editor

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A star rating of 4 out of 5.1 rating

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