A recipe for pheasant bolognese sauce - Shooting UK
Cook up A Recipe For Pheasant Bolognese Sauce with Shooting UK. Discover delicious game bird recipes that celebrate the best of British shooting cuisine.
Ingredients
- 2 medium onions, peeled and finely chopped
- 3 cloves of garlic, peeled and crushed
- 2 tsp dried thyme leaves
- vegetable oil for frying
- 1.5kg minced pheasant
- 80g tomato purée
- 250ml red wine (optional)
- 0.5 ltr beef stock — made with a stock cube is fine
- 200g canned chopped tomatoes
- Grated cheese
- Salt and freshly ground black pepper
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