📝 About This Recipe
This elegant ragù pays homage to the wild hills of Tuscany, where game birds are celebrated for their lean, complex flavor. By slow-braising the pheasant in a rich base of red wine, aromatic soffritto, and earthy porcini mushrooms, the naturally lean meat becomes incredibly tender and infused with woodland notes. It is a sophisticated, deeply savory sauce that transforms a humble pasta night into a true gourmet experience.
🥗 Ingredients
The Pheasant
- 1 piece Whole Pheasant (approx. 2-2.5 lbs, broken down into joints)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 3 tablespoons Olive Oil (extra virgin)
Aromatics and Base
- 1 medium Yellow Onion (finely diced)
- 1 large Carrot (finely diced)
- 1 large Celery Stalk (finely diced)
- 3 pieces Garlic Cloves (minced)
- 2 ounces Pancetta (finely diced to add necessary fat)
- 1/2 ounce Dried Porcini Mushrooms (soaked in 1 cup warm water, then chopped)
The Braise
- 1 cup Dry Red Wine (such as Chianti or Sangiovese)
- 2 tablespoons Tomato Paste (double concentrated)
- 14 ounces Crushed Tomatoes (canned San Marzano style)
- 1.5 cups Chicken or Pheasant Stock (low sodium)
- 1 sprig Fresh Rosemary (left whole)
- 4 pieces Juniper Berries (lightly crushed to release oils)
To Finish
- 1 pound Pappardelle Pasta (dried or fresh)
- 1/2 cup Pecorino Romano (freshly grated)
- 1 tablespoon Unsalted Butter (cold)
👨🍳 Instructions
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1
Begin by soaking the dried porcini mushrooms in 1 cup of warm water for 20 minutes. Once soft, remove the mushrooms (reserving the liquid), finely chop them, and strain the liquid through a coffee filter to remove grit.
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2
Pat the pheasant pieces dry with paper towels and season generously with salt and pepper. This ensures a better sear and prevents the meat from steaming.
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3
In a heavy-bottomed Dutch oven, heat the olive oil over medium-high heat. Brown the pheasant pieces in batches until golden brown on all sides (about 4-5 minutes per side). Remove and set aside on a plate.
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4
Reduce the heat to medium. Add the diced pancetta to the same pot and cook until the fat has rendered and it begins to crisp.
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5
Add the onion, carrot, and celery (the soffritto). Sauté for 8-10 minutes until the vegetables are soft and translucent, stirring frequently to scrape up the brown bits (fond) from the bottom.
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6
Stir in the minced garlic and chopped porcini mushrooms, cooking for another 2 minutes until fragrant.
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7
Add the tomato paste and cook for 2 minutes, stirring constantly, until the paste turns a deep brick red. This 'caramelizing' step adds incredible depth.
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8
Pour in the red wine to deglaze the pot. Let it simmer and reduce by half, about 5 minutes.
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9
Add the crushed tomatoes, the reserved mushroom soaking liquid, stock, rosemary sprig, and crushed juniper berries. Return the pheasant pieces and any accumulated juices to the pot.
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10
Bring to a gentle boil, then reduce heat to the lowest setting. Cover and simmer for 1.5 to 2 hours, or until the pheasant meat is falling off the bone.
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11
Carefully remove the pheasant pieces from the sauce. Discard the bones, skin, rosemary sprig, and juniper berries. Shred the meat into bite-sized pieces using two forks.
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12
Return the shredded meat to the sauce. If the sauce is too thin, simmer uncovered for 10-15 minutes to thicken. Season with additional salt and pepper to taste.
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13
Cook the pappardelle in a large pot of salted boiling water until just al dente. Reserve 1/2 cup of pasta water before draining.
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14
Toss the pasta with the ragù, adding the cold butter and a splash of pasta water to emulsify the sauce so it clings beautifully to the noodles.
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15
Serve immediately in warmed bowls, topped with a generous dusting of Pecorino Romano.
💡 Chef's Tips
Pheasant is extremely lean; don't skip the pancetta as it provides the necessary fat for a silky mouthfeel. If you can't find whole pheasant, you can substitute with guinea fowl or even skinless chicken thighs for a similar (though less gamey) result. Always strain your mushroom soaking liquid; even high-quality porcini often contain hidden sand that can ruin a smooth ragù. Make the ragù a day in advance if possible; like most braised dishes, the flavors develop and harmonize significantly after a night in the fridge. Be careful with juniper berries; more than 4 or 5 can make the sauce taste 'soapy'—you want a hint of pine, not a forest.
🍽️ Serving Suggestions
Pair with a bold, tannic red wine like a Brunello di Montalcino or a Barolo to cut through the richness. Serve with thick ribbons of fresh egg pappardelle or wide tagliatelle. A side of roasted root vegetables or sautéed bitter greens (like rabe) balances the savory notes. Finish the meal with a simple arugula salad dressed in lemon vinaigrette to cleanse the palate. Provide extra Pecorino Romano and red chili flakes on the table for guests to customize their spice and salt levels.