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Monday, 24 July 2006
A familiar pasta dish made all the more delicious with smoked pheasant
Ingredients (serves 4)
2 shallots, finely chopped
1 tablespoon olive oil knob of butter
4 rashers smoked streaky bacon, chopped
2 tablespoons dried porcini or any wild mushroom (soak for 20 minutes in a little hot
water, keeping the water/stock aside)
8 or 9 mushrooms, chopped
1/4 wine glass of brandy
284ml double cream
salt and black pepper
4 smoked pheasant fillets, sliced
pasta of your choice
Method
Step 1: Assemble the ingredients
Step 2: Sauté the shallots in a little olive oil and butter until soft. Add the bacon and fry for a few minutes. Add the porcini or other wild mushrooms, water/stock and the other mushrooms and cook for a few more minutes. Add the brandy, heat and flambé. Stir in the cream and season with salt and pepper to taste.
Step 3: Add the sliced pheasant, reduce the heat and allow the sauce to thicken slightly, stirring occasionally.
Step 4: Cook the pasta and drain. Serve with a garnish of chives.
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