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.
- Bring the stock to a simmer, add the mushrooms and leave them to soak and swell up.
- 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.
- 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.
- 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.