Pheasant ragu with mushrooms and wine
55 min
A delectable braised pheasant sauce flavoured with a variety of mushrooms and white wine. Serve over pasta with grated Parmesan cheese.
In Gamba
13 people made this
Ingredients
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
Method
Prep:30min ›
Cook:25min ›
Ready in:55min
- 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.
- 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.
- Return the pheasant to the pan, add salt, cover and reduce to a simmer. Simmer covered for 10 minutes.
- Serving suggestion: Serve over freshly cooked fettuccine or tagliatelle pasta topped with grated Parmesan cheese.
Tip
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.
