Pheasant ragu

[JamesMoody3]

Tried this last night for dinner with the missus, trying to use up the pheasants I have stocked up in the freezer. It works equally as well with rabbit, had it on my menu a few months back. I've served it here with some gigli pasta, as it holds the sauce well, but wet polenta or mash would work just as good.

This will make enough for about 6 bloke portions, but the rest tubs up and freezes well.

 

1 pheasant, skinned and gutted

4 rashers bacon, finely sliced

2 onions, finely sliced

2 leeks, finely sliced

3 carrots, roughly diced

1 whole head garlic, cut in half

Half bottle cheap red wine

1 chicken stock cube

2 beef stock cubes

2 tins plum tomatoes

1 tablespoon tomato purée

 

Heat a large pan with tight fitting lid with oil over high heat, add pheasant and brown on all sides. Add bacon and

vegetables to the pan, leaving for a minute to colour.

Add the tomatoes, wine, purée, stock cubes, a good pinch salt and pepper, the top up with water from the kettle until the pheasant is just covered. Bring to the Boil, pop a lid on the into the oven at 120-140degrees, for about 3 hours or until meat falls from bone.

Remove from oven and leave to cool.

With some fresh rubber gloves, go through the mixture removing pieces of bone, and scrunching the meat and vegetables between your fingers. If sauce is too thin, put on a high heat and reduce till desired consistency.

Spoon over cooked pasta, finishing with a decent grated Parmesan cheese and a drizzle of olive oil.

Enjoy, let me know how you guys get on.

[JamesMoody3]

[Fuddster]

topper James-if you want to push the ragu boundaries-have a look at jamie olivers 12 hour rabbit one-done it and it was very good.

 

cheers

 

fudds

[JamesMoody3]

Been there and done it, still got god knows how much in the freezer