Ingredients
- chicken stock 250ml
- dried porcini mushrooms a handful
- pheasant 1
- olive oil
- pancetta cubes 1 × 80g pack
- shallots 2, sliced
- garlic 2 cloves, crushed
- bay leaf
- white wine 125ml
- parsley chopped to make 2 tbsp
- lemon ½
- tagliatelle 400g, cooked to serve
- parmesan to serve
Method
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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.
Nutritional Information
- Kcals 381
- Fat 20.9g
- Carbs 6g
- Fibre 0.7g
- Protein 37.1g
- Salt 0.9g