Pheasant ragù is a typical Italian recipe that consists of a sauce made with pheasant, a wild fowl similar to turkey. It is usually served with pasta, but it can also be used to season other dishes such as polenta or risotto.
To prepare pheasant ragù, you usually start by cutting the pheasant meat into cubes and browning it in a pan with oil or butter. You can also add chopped onions, carrots and celery, which will make up the soffritto. Once the meat is well browned, you can add white wine and let it evaporate. At this point, you can add tomato sauce and let everything cook for at least an hour. Finally, you can serve pheasant ragù with al dente pasta sprinkled with grated cheese.
It is important to remember that pheasant is a very flavorful meat and tends to dry out easily, so it is important not to cook it for too long to avoid it becoming too dry.
for 4 servings
Heat olive oil in pan, add the diced carrot, celery and onion.
Once slightly cooked (for a few minutes), add the pheasant (skin removed).
Allow to brown evenly, but lightly. Add the white wine and allow wine to cook off (evaporate).
Add a little bit of water, cover with lid, and allow to cook on low heat for approximately 1.5 hours, checking from time to time to be sure pheasant isn't drying out.
If sauce appears too dry, add liquid (water, or vegetable broth).
Remove from heat.
Allow meat to cool slightly, and shred meat from the bones using a fork, or with your fingers.
Once shredded, add cooked pasta and half a cup of pasta cooking water to complete the dish.