Calabrian Pheasant with Macaroni

Name: Calabrian Pheasant with Macaroni
Yield: Serves 2-3 people
Ingredients: 1 large onion, chopped; 1 pound uncooked pheasant meat, cut into bite-size pieces (about 2 cups); 3 tablespoons oil; 1 packet macaroni (enough for 4 people); parmesan or hard cheese, for grating; 2 pounds tomatoes, peeled, seeded, and chopped (about 4 cups); 1 cup dry white wine; salt and pepper; parmesan or hard cheese, for grating; salt and pepper

Preparation info

Serves
2-3
people

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

If you have pheasant, you often have it until it’s coming out your ears, so this is an excellent way of using it up for a jolly supper.

Ingredients

3 tablespoons oil
1 large onion, chopped
1 pound uncooked

Supper
Winter
Autumn
Pasta

Method

In a heavy pan, heat the oil and brown the onion and the pheasant meat for about 10 minutes. Season with salt and pepper, add the tomatoes and the wine, and simmer for 45 minutes. In a large pot, cook the pasta al dente, drain, then toss with the pheasant sauce and serve with the grated cheese.