Pheasant Sauce for pasta (Ragu bianco di Faraona)

Wondering what to do with a pheasant that you hunted? How to cook a pheasant?

Pheasant Sauce (Ragu bianco di Faraona)

1 cooked and pulled pheasant
1 chopped onion
1 chopped carrot
1 minced clove of garlic
1 cup of dry white wine
1 cup of pheasant broth (the water that you used to cook the pheasant)
1 Tbsp of Dijon mustard
1/4 cup of orange juice
3 Tbsp of butter
Rosemary and Thyme
Salt & Pepper to taste

In a big saucepan, sauté the onion and garlic with butter with a little olive oil. At a low heat, add the pheasant until the skin gets crispy.  Turn the heat on high; add the wine, mustard, broth, juice, herbs, salt & pepper.  Let the sauce reduce and sauté the already cooked pasta in with the sauce.
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