![Braised Pheasant Pappardelle with Root Vegetables, Thyme and White Wine](/on/demandware.static/-/Sites-LCAU-Library/default/dw4eea5303/images/recipe/HD_PNG_LC_20200415_AU_RC_CI_r0000000000250_ENG.png)
Main ingredients
- Meat
FOR THIS RECIPE WE LOVE TO USE
Cast Iron Round Casserole
Price reduced from
$660.00
to
$528.00
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
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Method
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1Brown the pheasant well in a pot with some oil.
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2Wash, peel and roughly cut the vegetables, then add to the pot and brown lightly.
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3Add the herbs and white wine and bring to the boil.
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4Turn down the heat and simmer for 10 minutes, until the alcohol has burnt off.
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5Pour in the cream, place the lid on and simmer again for an additional 45 minutes.
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6Remove the pheasant and vegetables, and strain off the liquid reserving for later.
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7Remove the meat from the bones of the pheasant and blend with the vegetables, in a blender, until it becomes a coarse purée/meat sauce.
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8Heat the blended mixture with the liquid from the pot, and add salt and pepper to taste.
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9Cook the pasta according to the directions on the pack, and serve it with the pheasant sauce directly from the pot. Sprinkle with grated parmesan.
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10Cook's Notes
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11Chicken and rabbit are good alternatives when pheasant is out of season.