Pot-Roast Pheasant Ragu
Member recipe by tessward
Requiring only 1 Pheasant to feed four people, this dish is thriftiness at its best. It is such a restorative meal, that can be made ahead of time. The Ragu can be served with Mash, wet Polenta or Pasta. This time i opted for Pasta but if you wanted to try it with quick cook Polenta use 200g for four people.
- ...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)
- 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.