Pheasant Ragu Recipe

Pheasant ragu for pasta

  • serves 4
  • Easy

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



  • 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


  • 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.

Try our other posh pasta recipes for dinner parties...

Vincisgrassi Pasta Bake Recipe

Nutritional Information

  • Kcals 381
  • Fat 20.9g
  • Carbs 6g
  • Fibre 0.7g
  • Protein 37.1g
  • Salt 0.9g