Pheasant, sage and fennel ragu
An easy pheasant number, it would work with rabbit too.
INGREDIENTS
750g
pheasant meat, chopped or coarsely ground
200g
pancetta, chopped
2 small
leeks, or 1 big one, chopped
4
garlic cloves, chopped
bunch
of sage, chopped
few
sprigs of rosemary
1
fennel bulb, chopped
4 bay
leaves
300ml
white wine
1 x tin
cherry tomatoes
150ml
stock (chicken or veg)
salt
and pepper
pasta
of your liking
parmesan
basil
INSTRUCTIONS
1. Add a little oil to a casserole
pan and add the pancetta, fry till crisping then add the pheasant and cook till
browned.
2. Add the leeks, garlic, sage,
rosemary, fennel and bay and sauté for 5 minutes. Add the white wine, tinned
tomatoes and stock, season and simmer for 1 ½ hours.
3. Cook the pasta to andante and
drain and drizzle with olive oil. Serve with ragu, fresh basil leaves and
plenty of parmesan
