Pot-Roast Pheasant Ragu
This flavorful Pheasant Ragu is a hearty and satisfying dish perfect for a cozy night in. The tender pheasant meat is simmered with aromatic vegetables, bacon, and a rich tomato sauce, creating a comforting meal that pairs perfectly with al dente tagliatelle pasta. Top it off with a sprinkle of Parmesan for a finishing touch of indulgence.
— Constant Cookbook
Ingredients
- ...the INGREDIENTS
- x1 Pheasant
- 4 rashers of Bacon, roughly chopped
- 1 Onion, finely chopped
- 2 Carrots, diced
- 2 cloves of Garlic
- 2 Bay Leaves
- 250ml of Chicken Stock (or 250ml water and a Chicken Stock Cube)
- x1 400g tin of Plum Tomatoes
- 150ml White Wine
- 2 tbs Tomato Puree
- 2 tbs Butter
- Salt and Black Pepper
- 350g Tagliatelle
- 25g Parmesan (optional for grating)
Instructions
- Heat a tbsp of Butter and add the Onion, Bacon, Carrot, Garlic to a frying pan and sweat on a medium heat for 5-10 minutes before adding to the bottom of a small casserole dish or large saucepan.
- Add the Pheasant to the pan with another tablespoon of Butter and brown the bird all over, in all sides until lightly golden to seal in the moisture.
- Add the Pheasant along with the Chicken Stock, Wine, tinned Tomatoes, Tomato Puree, Bay Leaves to the Casserole dish. Season with Salt and Pepper and put the lid on the dish. Put the dish on the stove on a high heat, bring to the boil and reduce to it's lowest heat. Simmer for 2 hours.
- Once the Pheasant is cooked Set aside to cool before carving the meat off the bone. Pull the Meat into thin strands, picking through to remove any little Bones, Skin and the Bay Leaves and simmer for another 15-20 minutes.
- Cook the Tagliatelle according to packet instruction in plenty of boiling salted water. Drain and plate up, dolloping over generous spoonfuls of the sauce and a few gratings of Parmesan, if you fancy.
Yield
Serves 4
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