As the shooting season ends and pheasant becomes widely available, chef Nima Safaei recommends using the game bird in a hearty Italian ragu. Pheasant is leaner and higher in protein than chicken or turkey, and rich in vitamins A and B, calcium, magnesium, and potassium.
Safaei, chef-proprietor of 40 Dean Street and other London restaurants, suggests finely chopping the pheasant meat after removing the bones and fat. The meat is then slowly cooked with a soffritto of onion, carrot, and celery before being caramelised and combined with tomato purée, white wine, tinned tomatoes, stock, and herbs.
The ragu simmers for 45–60 minutes until thick and silky, then is finished with lemon zest and butter or olive oil. It is served with pappardelle or tagliatelle, tossed with pasta water to emulsify, and accompanied by focaccia or crusty bread and a dry Italian wine.
This dish is ideal for a chilly spring evening, offering a warming, healthy, and easy-to-prepare meal that showcases how well Italian flavours complement game.
