Pheasant Ragu

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Serves 4

4 pheasant thighs
100g shin of veal (optional)
100g pancetta, diced
100g butter
1tbs fennel seeds
Pinch dried chilli flakes
2 celery stalks, finely diced
½ fennel bulb, finely diced
1 onion, finely diced
1 carrot, finely diced
2 cloves garlic, finely chopped
100ml Amontillado sherry
3tbs tomato puree
A little chicken or vegetable stock
Freshly grated parmesan
Handful of chopped parsley

 

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  1. Season the pheasant thighs (and veal if using) with salt and pepper. In a heavy casserole pan, brown the meat in a tablespoon of extra virgin oil on a medium/high heat. Remove and set aside. 

    2.  

  2. Reduce the heat and gently fry the pancetta in half the butter and the remaining fat for 3-4 minutes, then add the fennel seeds and chilli flakes and fry for another minute.

    3.  

  3. Add the diced vegetables and garlic and turn the heat down to low, adding a pinch of salt to draw out the moisture.

    4.  

  4. After 10-15 minutes, when the veg is completely soft, place the meat back in and add the sherry; allow to come to a simmer and add the tomato purée and just enough stock to cover.

    5.  

  5. Cover loosely and place in the oven at 150˚C for 3-4 hours, until the meat is falling apart and the liquid has reduced by half. Give the mixture a good stir, breaking up the meat into small shards. Reduce further on the hob if needed, until the mixture is a glorious thick sludge.

    6.  

  6. Before serving, stir through the remaining butter, a couple of handfuls of grated parmesan and the chopped parsley.

 

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