Pheasant Ragu Recipe | olivemagazine
Try our pheasant ragu recipe. A great introduction to pheasant, this ragu is a great pasta sauce. Try with tagliatelle for an impressive dinner party dish
Ingredients
- 250ml chicken stock
- a handful dried porcini mushrooms
- 1 pheasant
- olive oil
- 1 × 80g pack pancetta cubes
- 2 shallots sliced
- 2 cloves garlic crushed
- bay leaf
- 125ml white wine
- chopped to make 2 tbsp parsley
- ½ lemon
- 400g tagliatelle cooked to serve
- to serve parmesan
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