Celebrate the beginning of pheasant season with this deliciously, simple recipe!
Prep: 20 mins
Cook: 50 mins
Ready in: 1hr 10 mins
- 450 grams minced pheasant
- 120 grams minced pork belly
- 90 grams green olives stuffed with Anchovy
- 120 grams sun-dried tomatoes
- 200 grams fresh pappardelle pasta
- 700 ml tomato passata
- 50 ml chicken stock or game stock
- 3 slices white bread
- 125 ml milk
- 1/2 onion finely chopped
- 2 cloves garlic finely chopped
- 2 tsp basil roughly chopped
- 50 ml olive oil for sauce
- 25 ml extra virgin olive oil for the pasta
- salt and pepper
- Take the bread, remove the crusts and place in a bowl. Pour in the milk and allow to soak and break down.
- Add a little oil to a saucepan followed by chopped onion and garlic. Sweat and cook without browning and until soft. Add stock and reduce by half. Now add sun-dried tomatoes and the Passatta, bring to the boil and allow to simmer for 20 minutes.
- Place the minced pheasant and pork in a bowl with the bread that by now will have absorbed all the milk. Mix in the meat well with your hands and season. Take a small ball of meat, flatten and pan fry to taste the seasoning is correct.
- Divide the meat into equal sized balls, wet your hands slightly (this will help you roll smooth balls) Allow 4 or 5 balls per portion depending on size. In a non-stick pan with a little oil, pan fry the balls to give them a little colour.
- Once all have been pan fried, drop them into the tomato sauce and simmer for 10 minutes.
- Bring a pan of salted water to the boil, add the Pappardelle pasta and bring back to the boil. Cook the pasta for 8 minutes or until cooked throughout.
- Once the pasta is cooked, drain well, toss in some virgin olive oil and season. Place the pasta onto the plate with the meat balls on top and a good helping of sauce. Enjoy!