Today's pasta sauce recipe is definitely one of our favorites.
Pheasant meat tends to cook up dry, but this recipe creates a beautiful pasta sauce which you can enjoy any time of the year!
You can enjoy it with fresh pasta, like tagliatelle, or with any dry pasta you already have in your pantry!
If game usually scares you, this pheasant pasta sauce is a great way to start, you really can't go wrong when it comes in a plate of pasta!
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.