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stamped pasta

pheasant ragu

meaty pheasant ragu with white wine, porcini and herbs.
Course Main Course
Servings 4


  • 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


  • 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.