Name: Pheasant Ragout (Fasan Ragout)
Yield: Serves 6
Cuisine: Danish
Ingredients: 2 large cloves of garlic, thinly sliced; 1 whole pheasant, about 500 g (1 lb 2 oz); ½ tsp pink Himalayan salt or sea salt; 2 tbsp tomato purée (paste); 1 small aubergine (eggplant), cut into small dice; 6 rashers (slices) of smoked streaky bacon, thinly sliced; 200 ml (7 fl oz/generous ¾ cup) chicken stock; 400 ml (13½ fl oz/1⅔ cups) tomato passata; 1 large red onion, finely chopped; 10 brown button mushrooms, washed and quartered; 1 bay leaf; 2 large carrots, thinly sliced (peeled or unpeeled); 1 tbsp butter; 2 tbsp olive oil; 150 ml (5 fl oz/⅔ cup) red wine

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cook Yourself Happy

By Caroline Fleming

Published 2017

About

Living in Denmark on ‘a farm’, aka ‘stately home’, where we rear pheasants, means that we have always been very creative with this bird. While I adore smoked pheasant breast for breakfast, lunch or dinner, I also find pancakes stuffed with a good creamy pheasant and mushroom mixture quite delicious. This ragout can be eaten with rice, pasta or potatoes, or also stuffed into Chinese-style pancakes or Mexican wraps, served with guacamole, sour cream, salsa a

Ingredients

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Ingredients

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