Game to eat tasty fare?
WILD THING: With the Glorious Twelfth just around the corner and the CLA Game Fair about to descend on Harewood House, chefs reveal how to make the most of seasonal fare.
Now add the cider and stock and bring to a slow simmer. Add the browned pheasant, put the lid on and put in the oven for four hours. Take it out of the oven to check if the meat is tender; it should be just about falling off the bone by this point. If, however, it’s still a little tough when you taste it, put it back in the oven and leave it for another hour.
Once it is cooked, leave to cool and then lift out the pheasant legs from the sauce. Pick out the bones and sinews and return the meat to the sauce. Stir well and check the seasoning. The ragu is now ready to serve, or you can keep it in the fridge or freezer for later use.
If serving the ragu with pasta, toss through and finish with a scattering of chopped parsley, freshly grated Parmesan and a trickle of extra virgin olive oil, if you like.