Tagliatelle and Pheasant Ragu

This is a great dish to make if you haven't cooked with pheasant before and also makes a gorgeous pasta sauce  Taken from Olive Magazine, this recipe is sure to impress.
Serves 4
  1. Bring the stock to a simmer, add the mushrooms and leave them to soak and swell up.
  2. Cook the pheasant in some olive oil in a casserole dish until it is browned all over, then add the pancetta and brown, stirring all the time.
  3. 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.
  4. 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.
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Serving tips

You can use other pasta if you prefer.

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