Pheasant ragu with mushrooms and wine

Pheasant ragu with mushrooms and wine


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About this recipe: A delectable braised pheasant sauce flavoured with a variety of mushrooms and white wine. Serve over pasta with grated Parmesan cheese.

In Gamba

Serves: 6 

  • 6 tablespoons olive oil
  • Breasts of 2 pheasants, bones removed, sliced thinly and cut to 2.5cm pieces
  • 1 tablespoon minced garlic
  • 2 teaspoons dried basil
  • 15g butter
  • 10 tablespoons finely chopped spring onion or shallot
  • 350g shiitake mushrooms, halved
  • 225g crimini mushrooms, quartered
  • 4 tablespoons chopped sun-dried tomatoes in olive oil
  • 4 tablespoons arrowroot powder
  • 225ml dry white wine
  • 1 tablespoon salt, or to taste
  • To serve
  • fettuccine or tagliatelle pasta
  • grated Parmesan cheese

Prep:30min  ›  Cook:25min  ›  Ready in:55min 

  1. Heat 4 tablespoons of the olive oil in a pan over medium heat. Brown the pheasant pieces with the garlic and basil. Once browned, remove from the pan and set aside.
  2. Add the butter and remaining olive oil to the pan. Saute the spring onions, mushrooms and sun-dried tomatoes. Once the mushrooms and onions are soft, dissolve the arrowroot powder in the wine and add to the pan.
  3. Return the pheasant to the pan, add salt, cover and reduce to a simmer. Simmer covered for 10 minutes.
  4. Serving suggestion: Serve over freshly cooked fettuccine or tagliatelle pasta topped with grated Parmesan cheese.


You can start with a lesser amount of salt than 1 tablespoon, adding only a scant teaspoon and then testing at the end to see if you'd like to add more.

Arrowroot powder

A thickener similar to cornflour, arrowroot powder works better with acidic liquid and stands up to freezing.

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