pheasant ragu
meaty pheasant ragu with white wine, porcini and herbs.
Ingredients
- 1 whole pheasant
- 4 shallots
- 4 cloves of garlic
- 500 ml chicken stock
- 2 bay leaves
- bouquet garni of fresh herbs (thyme, rosemary and sage)
- 4 rachers of smoked bacon or 1 pack or lardon
- large hand full of dried porcini mushrooms
- 100 ml white wine
- splash of balsamic vinegar
- 1 tsp juniper berries
- salt and pepper
Instructions
- Add oil to a large lidded pan and sear the pheasant until is is browned all over
- remove from the pan and place on a plate,
- finely chop the shallots and garlic and add some more oil to the pan and saute for a few minutes until the onions start to colour.
- chop the bacon and add to the pan and cook for a few minutes until cooked
- add the stock, wine, balsamic vinegar and porcini mushrooms to the pan.
- return the pheasant and add the bay leaves and bouquet garni (herbs tied together with string) add the juniper berries and a piece of Parmesan rind (optional) and salt and pepper.
- place the lid on the pan and simmer for half an hour, open the lid and stir. if the liquid has reduced too much add some more stock or water.
- put the lid back on and cook for a further 15 minutes then stir again.
- cook for 10 minutes more (15 if the pheasant is large)
- turn the heat off and remove the pheasant. remove skin and pull the meat off the bones.
- add the torn meat back into the pan and remove the bouquet garni and bay leaves and Parmesan rind.
- toss meat through pasta and serve with grated Parmesan and crispy sage.