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By Mark Hinge
Thursday, 02 July 2009
Mark Hinge converts his builders to the delights of game with pheasant pasta
We are in mid-flow of major renovations and there is mess everywhere. I offered to cook for the builders, as they had not tasted game before. The result? Three well-fed brickies converted to game and a plumber who wants to take up shooting.
Ingredients
• onion • garlic • olive oil • pepper • pheasant breast (one per person) • mushrooms • pasta • eggs (one per person) • Parmesan (1oz for two people) • fresh tarragon • single cream (¼pint for two people)
Method
1. Finely dice the onion and garlic and fry in some olive oil. Season well with pepper. Slice the skinned pheasant breast into long, thin strips and fry with the onions, stirring occasionally. Add the thinly sliced mushrooms and cook through.
2. Meanwhile boil a large pan of water with a splash of olive oil. When the water is boiling hard, cook the pasta (four minutes for fresh, 12 minutes for dried, or according to the instructions on the packet).
3. Crack the eggs into a bowl and add the grated Parmesan cheese and a handful of fresh tarragon leaves. Whisk until well mixed.
4. Turn the heat up on the pheasant, add the single cream and allow to bubble. Remove from the heat and cover. Drain the pasta and add it straight to the game mixture and stir well. Into the same pan add the raw egg mixture and stir it all together. The heat of the pasta will cook the eggs. Serve immediately.
Tips
There is no need to add salt as the Parmesan cheese is salty enough. Pick the tarragon from the woody stalks and keep the leaves whole or you can use parsley as a substitute. Use a large frying pan or wok. If you are having the builders in and doing some game cooking, be prepared for the surveyor, building inspector, electrician, gas-fitter, skip-driver, chippy, floor-fitters and project manager all to arrive around lunchtime the next day!
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