Showing posts with label Pheasant sauce (Ragu bianco di Faraona). Show all posts
Showing posts with label Pheasant sauce (Ragu bianco di Faraona). Show all posts

3.03.2013

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.