About this recipe:This is such a restorative dish after a long day, who would not want to come home to a bowl of this. The saucy pot of meaty goodness could be served with mash, wet polenta or pasta. This time I opted for pasta, but if you wanted to try it with quick cook polenta use 200g for 4 people.
Heat 1 tablespoon butter in a large frying pan and add the onion, bacon, carrots, and garlic and sweat on a medium heat for 5 to 10 minutes before adding to the bottom of a small casserole dish or large saucepan.
Add the pheasant to the pan with another tablespoon of butter and brown the bird all over, on all sides until lightly golden to seal in the moisture.
Add the pheasant along with the chicken stock, wine, tinned tomatoes, tomato puree and bay leaves to the casserole dish. Season with salt and pepper and put the lid on. Put the dish on the stove on a high heat, bring to the boil and reduce to its lowest heat. Cook for 2 hours.
Once the pheasant is cooked set aside to cool before carving the meat off the bone. Pull the meat into thin strands, picking through to remove any little bones, skin and the bay leaves and simmer for another 15 to 20 minutes. You can leave the meat to rest until it is ready for serving.
Prepare the pasta according to packet instructions in plenty of boiling salted water and drain. Serve with a generous dollop of ragu and a shaving of Parmesan.
I would say, like spag bol, that pheasant ragu is better the day after once the flavours have 'matured' together.
If its prepared in advance. Just put the pan back on a medium heat and simmer for 15 minutes to heat through before serving.