Hand-made tagliatelle pasta with pheasant

Preparation	35'
Difficulty	Medium
Game	Pheasant
Calories	400 - 500
Activity	Running M 42', F 58'
People	4
Wine pairing	Colli Pesaresi DOC Rosso

Ingredients

G 200 pheasant meat
G 300 tomato sauce
G 20 onion
G 20 celery
G 20 carrot
G 10 minced cheek lard
G 350 tagliatelle pasta
N 1 rosemary sprig
N 1 sage sprig
1 tbsp cognac
Extra virgin olive oil to taste
Salt and black pepper to taste

Kcal 465*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal* x Kg* x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.

Preparation

Heat extra-virgin olive oil in a saucepan over low heat and cook chopped celery, carrot and onion.
Add the tomato sauce and cook for about 15′; season with salt and pepper.
Cut the pheasant meat into cubes.
In saucepan, stir-fry the unpeeled garlic, rosemary, sage and add the pheasant nuggets. Let it brown. Add the Cognac and flame; season with salt and pepper.
Melt the minced cheek lard and combine together with the tomato sauce and the pheasant meat.
Cook the tagliatelle in plenty of boiling salted water, drain and toss with the pheasant sauce. Serve immediately.

Hand-made tagliatelle pasta with pheasant

Ingredients

Preparation

Other dishes from Pheasant