Thread: Go to pheasant recipes?

@Countryside My other recipe is for the pheasant legs. this one is called Game Ragu. its mixed with pasta at the end and we love it. When I first started shooting and eating pheasant a couple years ago I couldn't believe how good eating these birds are. My kids really like it and they can be picky. This one takes a little while to prep but its worth it.
500ml stock chicken 2 rashers streaky bacon chopped
2 onions peeled 1 tsp coriander seeds
half cinnamon stick
1 large carrot peeled some thyme and rosemary
1 celery stick diced 500ml tomato passata
4 garlic glass of dry cider, skull the rest
6 to 10 legs on bone thighs separated from drumsticks salt pepper

pre heat oven to 120
place a large flame proof casserole dish over a medium high heat and add a little oil. Season the pheasant legs wit salt and pepper and brown them in the hot pan in batches transferring them to a plate once colored.
When all done add the bacon to the pan , followed vy the vegetables,garlic,spices and herbs. lower heat and cook for around ten minutes to soften veges.Add the passata and cook for another ten. adjust seasoning as you go.
Now add the cider and stock and bring to a slow simmer.add the pheasant put the lid on and place in oven for four hours. Take it out of the oven and check to see if the meat is tender and falling off bone. I have done this recipe about 4 times and the meat has always been good at four hours. If not chuck it back on till its good.
Once cooked leave to cool then lift out the pheasant and pick out the bones and sinews. The drumsticks contain lots of sinew and small bone seems like a drag but it aint, get on with it... return meat to sauce. Check seasoning. Can go in fridge or freezer or eat right away. I mix with spiral pasta and serve with fresh parsley and Parmesan. Its a great dish . last time I didn't have passata and used a dolmio sauce but it made it sweet and over powered the pheasant flavor. bring on next season