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.


  • 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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