Pheasant, sage and fennel ragu

An easy pheasant number, it would work with rabbit too.


    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




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