Braised Pheasant Pappardelle with Root Vegetables, Thyme & White Wine

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
2-4 2-4
Braised Pheasant Pappardelle with Root Vegetables, Thyme & White Wine
Main INGREDIENTS
  • Meat
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Round Casserole
£195.00
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Cast Iron Round Casserole
Ingredients
Method

Ingredients

  • 1 dressed pheasant (plucked and drawn)
  • 2 tbsp olive oil
  • 1 onion
  • 2 carrots
  • ¼ celeriac
  • 2 garlic cloves
  • 6 bay leaves
  • ½ bunch thyme
  • 400ml medium white wine
  • 250ml whipping cream
  • 400g pappardelle pasta
  • 50g parmesan cheese
  • Salt and black pepper

  • Method

  • 1
    Brown the pheasant well in a pot with some oil.
  • 2
    Wash, peel and roughly cut the vegetables, then add to the pot and brown lightly.
  • 3
    Add the herbs and white wine and bring to the boil.
  • 4
    Turn down the heat and simmer for 10 minutes, until the alcohol has burnt off.
  • 5
    Pour in the cream, place the lid on and simmer again for an additional 45 minutes.
  • 6
    Remove the pheasant and vegetables, and strain off the liquid reserving for later.
  • 7
    Remove the meat from the bones of the pheasant and blend with the vegetables, in a blender, until it becomes a coarse purée/meat sauce.
  • 8
    Heat the blended mixture with the liquid from the pot, and add salt and pepper to taste.
  • 9
    Cook the pasta according to the directions on the pack, and serve it with the pheasant sauce directly from the pot. Sprinkle with grated parmesan.
  • 10
    Cook's Notes
  • 11
    Chicken and rabbit are good alternatives when pheasant is out of season.