We are all familiar with the flavours and ingredients of Italian cooking and how delicious they are. What is less known is how well these ingredients marry with game, such as pheasant.
As shooting season has drawn to a close, and pheasant is traditionally hung for 21 days before being consumed, it is now plentiful at local butchers and easy to source and cook at home. It’s a healthy protein choice, which is low in fat and high in protein – more than chicken and turkey. It is also a wonderful source of vitamins and minerals such as calcium, magnesium, potassium and vitamins A and B.
This dish is the perfect choice for a chilly spring evening: hearty, warming, healthy and easy to make!
Pheasant ragu
Serves: 4
Prep time: 30 minutes | Cook time: 1 hour
Ingredients:
For the pasta:
300g spaghetti (or pappardelle or tagliatelle, which are better for ragu)
Sea salt
For the ragu:
1 pheasant, jointed and finely chopped (or minced)
60ml good extra virgin olive oil
1 onion, finely diced
1 carrot, finely diced
1 celery stick, finely diced
4 cloves garlic, finely sliced
2 tbsp tomato purée
150ml dry Italian white wine
400g good-quality chopped tomatoes or passata
500ml chicken or game stock
2 rosemary sprigs
2 thyme sprigs or 1 tsp dried thyme
1 bay leaf
Zest of 1 lemon
Sea salt and freshly ground black pepper
Knob of butter or splash of olive oil (to finish)
To serve:
Freshly grated Parmigiano Reggiano or Pecorino
Cracked black pepper
Extra olive oil
Method:
1. Remove backbone, bones and any extra fat from the pheasant with a sharp knife and finely chop the meat with a knife (alternatively, you can ask your local butcher to do this). Then season the meat well with salt and pepper.
2. Heat the olive oil gently in a wide frying pan. Add finely chopped onion, carrot and celery with a pinch of salt. Cook slowly in the pan for 12-15 minutes, stirring often, until soft, sweet and golden.
3. Add your chopped garlic and cook for a further minute.
4. Increase the heat and add in your chopped pheasant and cook until the colour deepens and the meat begins to caramelise.
5. Add tomato purée and cook 3-4 minutes until brick-red and sweet. Deglaze with white wine and boil until the liquid has reduced by half.
6. Add tomatoes, stock, herbs and bay leaf. Bring to a gentle simmer and cover loosely with a lid, and cook for 45-60 minutes, stirring occasionally, until thick, rich and silky.
7. Remove any loose herbs and bay leaves. Stir in lemon zest, adjust seasoning to taste, and finish with butter or olive oil.
8. Serve with focaccia or crusty bread and a dry Italian white or light red.
9. Cook pasta in well-salted water until al dente. Toss the pasta directly into the ragu with a splash of pasta water to emulsify.
Nima Safaei is the chef-proprietor of 40 Dean Street, 64 Old Compton Street and 27 Old Compton Street.
