Pheasant Pappardelle

I promise this will be the last gamey post for a while as we have now got through all our delicious wild meats.  Lucky game is so good for you really!  It’s a bit tricky though because my new year’s resolution was to eat less meat, it’s veg and fish for the rest of the week then.

This made a really tasty pasta and, once you’ve got the cooked pheasant meat, very simple and quick to make.  I think it would work well with any gamey bird, or even some rabbit or boar.  This recipe serves 2 (generously).

200g pappardelle

1/2 onion, diced

1 small fennel, sliced

Pinch chilli flakes

Zest and juice of half lemon

180g cooked pheasant, shredded

Handful of chopped chestnuts

4 tablespoons cream

2 tbsp chervil, chopped (could use tarragon or dill)

Cook the pasta in a large pan of boiling salted water, until al dente.

Heat some oil in a frying pan and add the onion and fennel with a good pinch of salt.  Cook for 5 minutes, until softened, add the chilli, lemon juice and zest.  Cook for a minute or so more and then add the pheasant and chestnuts and cook until heated through.  Add the cream and just before you’re ready to serve add the chervil.

Drain the pasta, toss through some extra virgin olive oil and stir in the sauce.  Serve with some shavings of pecorino.

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