Pheasant ragu for pasta
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 250ml chicken stock
- a handful dried porcini mushrooms
- 1 pheasant
- olive oil
- 1 × 80g pack pancetta cubes
- 2 shallotssliced
- 2 cloves garliccrushed
- bay leaf
- 125ml white wine
- chopped to make 2 tbsp parsley
- ½ lemon
- 400g tagliatellecooked 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.
