- Italian pasta
This is such a restorative dish after a long day, who would not want to come home to a bowl of this. This time I opted for pasta, but if you wanted to try it with quick cook polenta use 200g for 4 people.
London, England, UK
11 people made this
- 2 tablespoon butter
- 1 onion, chopped
- 4 rashers bacon, roughly chopped
- 2 carrots, diced
- 2 cloves of garlic, minced
- 1 pheasant
- 250ml chicken stock
- 150ml white wine
- 1 (400g) tin plum tomatoes
- 2 tablespoons tomato puree
- 2 bay leaves
- salt and pepper to taste
- 350g spaghetti, linguine or tagliatelle
- 25g grated Parmesan (optional)
MethodPrep:10min ›Cook:2hr25min ›Ready in:2hr35min
- 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.
See it on my blog
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Eastern Europeans are fond of game meat—venison, bison, boar, elk, pigeons (squab), and other wild poultry like pheasant. Pheasant hunting was not only expected of the men in the family, but it was also demanded by the women who used the birds' beautiful feathers to make some pretty snazzy hats. While some don't like the gamey taste of wild pheasant, farm-raised pheasant is another bird entirely.
Pheasant can be overcooked in the wink of an eye. Some people get around this by cutting the bird into pieces and giving the dark meat a headstart in the oven so the breast meat doesn't become dry. If you leave the bird whole, you can lay strips of bacon or salt pork over the breast meat while it is roasting to alleviate the problem. But most farm-raised pheasants have a substantial amount of fat in the neck skin and added fat makes for pretty greasy drippings. Instead, you can marinate the whole bird for 30 minutes. The oil from the marinade helps to keep the breast succulent and moist. Pheasants are small birds, so one will probably serve only two hungry people. Plan accordingly.
- Preheat oven to 160c
- Season the pheasants. Heat a large oven- proof casserole dish and add in the bacon and cook until golden, add the pheasants. Seal the birds on all sides until golden brown.
- Pour in the vegetables, season and add the cider. Bring to the boil, put the lid on and place in the oven. Allow to cook for 30-40mins. Once cooked remove the pheasants and allow to rest.
- Place the casserole dish back on the heat, remove the lid and let the remaining juices reduce by half. Add in 50g butter and season.
- Carve the pheasant, allowing one leg, and one breast per person.
Serve with vegetables and the juices. mashed or roast potatoes would be good with this
Set the oven to 160°C/320°F. Put the bacon and oil in a frying pan and cook over a med heat for a couple of minutes. Add the birds to the pan and cook them for a few mins on each side to brown the breasts. Put them in a casserole with the bacon.
Add the onion to the pan and cook for a couple of mins. Add the garlic and celery and fry for 2-3 mins. Pour in the tomatoes, stock, purée, Hendersons Relish and sugar. Bring to the boil, season well and spoon into the casserole. Put the lid on and cook in the oven for 45 mins. Take the lid off, baste the pheasants and cook for another 15-25 mins, until the meat is tender. Leave for 10 mins before serving. Sprinkle with parsley leaves and serve with potatoes and leeks.
Top tip for making Pot roast pheasant
For ease of serving, take the birds out of the dish and when cool enough to handle, take the legs, breasts and all the meat off the bone. Put the dish on the hob, put the meat back and warm it through.
Game Pie Recipe Ingredients:- 500g Willo Mixed Diced Game ( Venison, Pheasant, Partridge, rabbit, mallard) 4 Shallots , finely diced 100g diced Pancetta 1 Tbsp Olive Oil 1 Tsp Dried [&hellip]
Roast Wild Rabbit Ingredients:- 1 Willo Wild Rabbit Salt & Pepper 4 tbsp. olive oil 2 cloves crushed garlic 2 tsp rosemary 1 tsp black pepper 1/4 tsp paprika Method:- [&hellip]
Sure, here’s the scoop. No matter how you cook pot roast the one common ingredient is patience. To make this in a crockpot, you will still need to sear the meat. I know what you are thinking, but not all slow cooker meals are meant to be dumped in and left alone. Put oil in a skillet add the meat, season with salt and pepper and sear one side. Repeat on the opposite side. It doesn’t need to cook all the way through, just a good browning. Once you have seared both sides of the pot roast, transfer it to the slow cooker. Don’t put your searing pan away yet though. Add in one cup of water and one cup of beef broth. Scrape the pan an mix it all together. Once heated through, you can add the liquid to the slow cooker. Pack your chopped carrots and onions on the sides. This will cook on low for 5-6 hours. Once fully cooked, you will sear both sides one last time for extra flavor. Melt butter in a skillet and transfer the pot roast to the skillet. Sear each side one minute.
The reserved liquids from the slow cooker can easily be turned into an amazing gravy. Simply mix together 2 tablespoons of cold water and 2 tablespoons of cornstarch. Pour the mixture in the juices and simmer, stirring occasionally. The liquid will thicken into gravy in a matter of minutes!
Perfect roast pheasant recipe, with white wine and charlotte potatoes
The perfect roast pheasant recipe was something of an accident, but it has earned its place on The Field’s top 10 best pheasant recipes, and looks set to stay there.
Using rosé wine or leftover sparkling pink prosecco adds a surprising lightness to the dish, unlike the more robust pheasant guidwife recipe which plumps for red.
The perfect roast pheasant recipe came about after a top tip from the wife of a manic shooting friend who had to contend with the pheasant ‘loot’ brought home every single weekend of the season.
To roast any gamebird, put half an inch of wine in the pan to help keep the bird moist and tender. This particular recipe is a take on that tip, which started out as a “what if I did it like this” question and ended up as a firm family favourite, and the perfect roast pheasant recipe.
■ Sea salt and black pepper
■ 2 pheasants (young hens are best)
■ Olive oil
■ 1 pack (100g or 31⁄2oz) pancetta lardons
■ 1 red onion, peeled and cut into thin rings
■ 1 clove garlic, peeled and chopped into slithers
■ 2 juniper berries crushed with a few black peppercorns
■ 700g (241⁄2oz) charlotte potatoes, cut on the diagonal into 3 pieces
■ 6 rashers pancetta or streaky bacon
■ 2 large glasses rosé wine (or leftover sparkling pink prosecco)
Preheat the oven to 200°C/400°F/Gas Mark 6. Salt and pepper the pheasants. In the bottom of a large, cast-iron casserole, heat a glug of olive oil and brown the pheasants all over. Set aside. Tip in the lardons and fry until nearly crisp on a high heat. Add the onion, turn the heat down and cook for a few minutes, stirring continuously until soft. Add the garlic, a small scatter of sea salt, crushed juniper berries and peppercorns and cook for a further minute. Add the potatoes and stir it all together.
Sit the pheasants on top and cover the breasts with the pancetta rashers or bacon. Heat the wine and pour it over. Put the lid on and place in the oven for 45 mins to an hour.
Pheasant with Puy lentils and mustard
Deliciously tender pheasant is cooked with Sauternes and served on top of Puy lentils, cubed carrots and bay leaves. Ideal for a Sunday cooking project.
Published: December 19, 2014 at 2:29 pm
- onion 1 small
- carrot 1 medium
- Puy lentils 40g, rinsed and drained
- bay leaves 2 small
- butter 50g
- walnut oil 2 tsp
- pheasant 1, halved (you or the butcher should cut the breast and leg away but keep them attached to each other).
- thyme 1 sprig
- white dessert wine or Sauternes 125ml
- Dijon mustard 2 level tsp
Peel the onion and carrot before chopping them into a teeny-weeny dice so the carrot may appear like tiny gems among the lentils. Rinse the lentils of dust before putting them in a small saucepan with the bay leaves and cover with plenty of cold water.
Bring to the boil and cook for about 20 minutes or until tender, adding the carrot and onion for the last 10 minutes of cooking.
Another Diana Henry recipe from “Simple” and boy is this simple, but rather good. This is definitely my go to recipe book at the moment! The only slight downer for me is the rice is too sweet – I reduced the dates to 9 – but maybe 6 next time. Serves 4 – 6…
A simple pot-roast with a classic combination of pork, cider, fennel and leeks – the apple and aniseed flavour complement the pork and the slow cooking in cider makes the joint tender and moist! Also as there will be some liquid/broth at the end, a suggestion for left-over soup. Serves 4 Ingredients I tbsp. of…
Ways with Wild Boar
Unlike farmed pork, wild boar has a rich flavour that has been described as a cross between free-range pork and venison. The wild boar’s natural diet adds an intensity of flavour to the meat, and its active life creates leaner meat with a firmer texture. Much darker than pork, our wild boar bears much more resemblance to steak. Unsurprisingly, the meat is also more nutritious than pork while being lower in calories, fat, saturated fat and cholesterol.
Why do we import our wild boar?
Most of the wild boar meat sold in the UK is in fact feral pig rather true wild boar. Originating from escaped domestic pigs, meat from these ‘wild boar’ is lighter in colour than genuine wild boar, with less flavour and nutritional value.
We prefer European wild boar to the wild boar currently being farmed in the UK, as these ‘wild boars’ are often bred with rare breed pigs to create hybrids that are easier to handle. In our opinion, the flavour of the meat from these animals does not come close to that from genuine wild boar.
Wild boar can be found in this country – but they are few and far between. To help protect the UK’s small populations, we source our wild boar from Poland, where they are hunted in the forests. These free-roaming foraging animals live on a diet of bulbs, acorns, chestnuts, mushrooms and berries as well as insects, worms and small mammals, and raided cultivated crops. This varied diet gives the meat its unbeatable deep sweet and nutty flavour.
What cuts of wild boar are available?
We supply a wide range of wild boar cuts, including roasting joints, haunch and loin steaks, striploins and diced leg and shoulder. We also sell wild boar bacon, sausage meat, sausages and burgers as well as wild boar salami and chorizo.
These cuts can all be used in place of their pork equivalent in recipes, but – as with all game meats – take care to ensure the lean meat is well basted and doesn’t become dry.
Cooking wild boar
The cooking rules that apply to venison and other game meats also apply to wild boar. Long, slow cooking will give you the best results for roasting joints and diced meat, and marinating in an oil-based marinade prior to cooking will help to produce tasty, tender meat.
For a moist joint of wild boar, marinate for a couple of hours or overnight then sear the meat in a pan of hot olive oil before wrapping in foil and transferring to the oven. Roast in the centre of an oven set at 200°C (180°C fan/400°F/gas mark 6) for 25 minutes before reducing the temperature to 180°C (160°C/350°F/gas mark 4). Allow 40 minutes per kilogram plus 40 minutes. Rest the meat for at least 10 minutes before serving.
Our diced wild boar meat ideal is incredible in slow-cooked stews or ragouts served over pasta. For optimum results, cook stews in a low oven (130°C /250°F/gas mark 1) for around 2½ to 3 hours.
Steaks, on the other hand, are perfect pan-fried for a quick and easy treat. Brush steaks with oil or butter and season well before adding to a heated frying or griddle pan over a medium heat. For medium-rare steaks, allow 3—4 minutes on each side.
Sausages, burgers and bacon are also speedy and simple to cook. Simply grill, barbecue, fry or bake until cooked through.
Ideal flavours for wild boar
Wild boar is fantastic teamed with earthy flavours such as mushrooms, pumpkin or beetroot as well as cabbage or slaws, peppery stews or fruity sauces.
Fruits: apple, plum, juniper berries, redcurrant, cranberry
Herbs: fennel, oregano, sage, rosemary, thyme
Spices: pepper, cumin, nutmeg, chilli, paprika, cloves
Alcohol: red wine, port, sherry, cider