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.

Yorkshire Post - YP Magazine - - Front Page -

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.

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