Braised Pheasant Pappardelle with Root Vegetables, Thyme & White Wine

作者： 凯小莉在此

转自Le creuset UK Cast Iron Round Casserole

用料

• dressed pheasant (plucked and drawn) 1
• olive oil 2 tbsp
• onion 1
• carrots 2
• celeriac ¼
• garlic cloves 2
• bay leaves 6
• thyme ½ bunch
• medium white wine 400ml
• whipping cream 250ml
• pappardelle pasta 400g
• parmesan cheese 50g
• Salt and black pepper

Braised Pheasant Pappardelle with Root Vegetables, Thyme & White Wine的做法步骤

步骤 1

Brown the pheasant well in a pot with some oil.

步骤 2

Wash, peel and roughly cut the vegetables, then add to the pot and brown lightly.

步骤 3

Add the herbs and white wine and bring to the boil.

步骤 4

Turn down the heat and simmer for 10 minutes, until the alcohol has burnt off

步骤 5

Pour in the cream, place the lid on and simmer again for an additional 45 minutes.

步骤 6

Remove the pheasant and vegetables, and strain off the liquid reserving for later.

步骤 7

Remove the meat from the bones of the pheasant and blend with the vegetables, in a blender, until it becomes a coarse purée/meat sauce.

步骤 8

Heat the blended mixture with the liquid from the pot, and add salt and pepper to taste.

步骤 9

Cook the pasta according to the directions on the pack, and serve it with the pheasant sauce directly from the pot. Sprinkle with grated parmesan.

Braised Pheasant Pappardelle with Root Vegetables, Thyme & White Wine的小贴士

Chicken and rabbit are good alternatives when pheasant is out of season.

菜谱创建时间：2024-02-11 04:11:33