Olive Magazine
Pheasant Ragu Recipe

Pheasant ragu for pasta

Published: December 19, 2014 at 2:33 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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


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


  • 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


  • 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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