An Italian classic reimagined with a seasonal twist with this pheasant ragu
Pheasant Ragu
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Servings
4
Prep Time
30 minutes
Cook Time
4 hours
Pheasant is a low fat, high protein seasonal treat and here it is slow cooked to perfection for Italian inspired meals
Ingredients
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1 whole pheasant
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250ml organic chicken bone broth
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Handful dried shitake mushrooms
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1 onion, peeled and finely chopped
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1 carrot, peeled and finely chopped
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1 celery stick, finely chopped
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2 garlic cloves, peeled and crushed
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2 rashers of nitrate free bacon or pancetta
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½ tsp coriander seeds
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½ cinnamon stick
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1 tsp mixed Italian herbs
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250ml tomato passata
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125ml white wine
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1 tbsp rapeseed or olive oil
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Salt & cracked black pepper
Directions
Preheat the oven to 120c
Bring the organic chicken bone broth to a simmer in a pan and add the dried shitake mushrooms. Turn off the heat and leave the mushrooms to soak for about 15 minutes until soft. When softened, remove the mushrooms from the broth with a slatted spoon and set aside
Heat the oil in a large ovenproof pan and add the pheasant. Season with salt and pepper and brown all over, then remove from the pan and set aside on a plate
Add the pancetta to the pan and brown, then add the shitake mushrooms, chopped veg, garlic, spices and herbs. Lower the heat and soften for 10 minutes. Add in the white wine and cook for a minute, then add the bone broth and passata and simmer for 10 minutes
Return the pheasant to the pan and cover the pan with a lid. Transfer the dish to the preheated oven and cook for 4 hours until the meat is tender. Remove the pheasant from the pan and strip the meat from the bones, disacard the bones and stir the meat back through the sauce. Season to taste
Serve with gnochhi or your choice of pasta and a generous sprinkling of grated parmesan
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