The rich, comforting flavours of Italian cuisine are beloved worldwide, but a lesser-known, yet equally delightful, culinary marriage exists: Italian ingredients paired with the robust taste of game. As the shooting season winds down, pheasant, a bird traditionally hung for about three weeks to mature, is now readily available from local butchers. This makes it an excellent and accessible choice for home cooks seeking a healthy, flavourful protein that offers a more intense taste than chicken or turkey. Beyond its deliciousness, pheasant is a nutritional powerhouse, boasting a lean protein profile and a good source of essential minerals like calcium, magnesium, and potassium, alongside vitamins A and B.
This recipe offers a hearty, warming, and surprisingly straightforward way to transform pheasant into a sophisticated ragu, perfect for a cool evening.
Pheasant Ragu with a Taste of Italy
This dish is designed to serve four people and requires approximately 30 minutes of preparation time, with a cooking time of around one hour.
Ingredients:
For the Pasta:
- 300g spaghetti (or pappardelle or tagliatelle, which are ideal for holding rich ragu)
- Sea salt
For the Ragu:
- 1 pheasant, jointed and finely chopped (or minced, if preferred)
- 60ml good quality extra virgin olive oil
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 4 cloves garlic, finely sliced
- 2 tablespoons tomato purée
- 150ml dry Italian white wine
- 400g good-quality chopped tomatoes or passata
- 500ml chicken or game stock
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 bay leaf
- Zest of 1 lemon
- Sea salt and freshly ground black pepper to taste
- A knob of butter or a splash of olive oil to finish
To Serve:
- Freshly grated Parmigiano Reggiano or Pecorino cheese
- Cracked black pepper
- A drizzle of extra virgin olive oil
Method:
- Prepare the Pheasant: Begin by carefully removing the backbone, any remaining bones, and excess fat from the pheasant using a sharp knife. Finely chop the pheasant meat. Alternatively, you can ask your local butcher to prepare this for you. Once chopped, season the pheasant meat generously with salt and freshly ground black pepper.
- Sauté the Soffritto: In a wide frying pan, gently heat the extra virgin olive oil over a medium-low heat. Add the finely diced onion, carrot, and celery. Sprinkle in a pinch of salt and cook slowly for 12-15 minutes, stirring frequently. The vegetables should become soft, sweet, and a beautiful golden colour.
- Add the Garlic: Stir in the finely sliced garlic and cook for another minute until fragrant, being careful not to burn it.
- Brown the Pheasant: Increase the heat slightly and add the chopped pheasant to the pan. Cook, stirring occasionally, until the meat’s colour deepens and it begins to caramelise.
- Build the Flavour Base: Stir in the tomato purée and cook for 3-4 minutes, allowing it to darken to a rich, brick-red hue and develop its sweetness. Deglaze the pan by pouring in the dry Italian white wine, scraping up any browned bits from the bottom. Let the wine boil until it has reduced by half.
- Simmer the Ragu: Add the chopped tomatoes (or passata), chicken or game stock, rosemary sprigs, thyme sprigs (or dried thyme), and the bay leaf. Bring the mixture to a gentle simmer. Partially cover the pan with a lid and let the ragu cook for 45-60 minutes, stirring occasionally. The ragu should become thick, rich, and silky.
- Finishing Touches: Once the ragu has reached the desired consistency, remove and discard the rosemary sprigs, thyme sprigs, and bay leaf. Stir in the fresh lemon zest. Taste and adjust the seasoning with salt and pepper as needed. For an extra luxurious finish, stir in a knob of butter or a splash of olive oil.
- Serve: This pheasant ragu pairs wonderfully with crusty bread or focaccia. For a beverage, a dry Italian white or a light-bodied red wine would be an excellent accompaniment.
- Cook the Pasta: While the ragu is finishing, cook your chosen pasta in a large pot of generously salted boiling water until it is perfectly al dente. Drain the pasta, reserving a little of the starchy pasta water. Add the drained pasta directly to the pan with the pheasant ragu. Toss well, adding a splash of the reserved pasta water to help emulsify the sauce and coat the pasta beautifully.
- Plate and Enjoy: Serve immediately, garnished generously with freshly grated Parmigiano Reggiano or Pecorino cheese, a good grind of black pepper, and a final drizzle of extra virgin olive oil.
The culinary expertise behind this dish comes from Nima Safaei, a chef-proprietor with a strong presence in London’s restaurant scene, known for his establishments at 40 Dean Street, 64 Old Compton Street, and 27 Old Compton Street. His approach often blends traditional techniques with a modern sensibility, making him a respected figure in the industry.
