Pappardelle with Pheasant

Name: Pappardelle with Pheasant
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 80 ml/2½ fl oz/⅓ cup olive oil; 1.5 kg/3 lb 5 oz pheasant, jointed; 1 celery stick, quartered; 5–6 black peppercorns; a pinch of dried thyme; 2 bay leaves; sea salt and freshly ground black pepper; freshly grated Parmesan cheese, to serve; 500 ml/17 fl oz/2 cups dry red wine; 1 large onion, quartered; 250 ml/9 fl oz/1 cup beef or game stock; 1 recipe quantity Fresh Pasta, cut into 3.5cm/1½in wide long strips (pappardelle); 55 g/2 oz unsalted butter; sea salt and freshly ground black pepper; 8 slices of streaky bacon or pancetta, chopped; 8 slices of streaky bacon or pancetta, chopped; a large pinch of freshly grated nutmeg; 250 ml/9 fl oz/1 cup beef or game stock

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
2 hr 30

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

This is the kind of hearty dish my parents would order for me as a child when we went out to eat in one of our favourite Tuscan trattorie. You can use other types of game, if you prefer, or the milder-tasting guinea fowl instead. Ask your butcher to joint the pheasant for you.

Ingredients

1.5 kg/3 lb 5 oz pheasant, jointed
80

Europe
Italy
Tuscany
Pasta

Method

Mix together the marinade ingredients in a large, non-metallic bowl. Submerge the pheasant joints in the marinade, then cover and leave to marinate in the fridge for 6 hours. Drain the pheasant joints thoroughly and strain the marinade through a fine sieve into a clean bowl.

Heat the oil in a large, heavy-based saucepan over a medium-low heat. Add the bacon and fry gently until the fat