Pheasant with wine sauce and tagliatelle

I propose a delicious recipe for pheasant with wine sauce and tagliatelle, which will transform your meal into a true feast of flavors. This recipe combines the succulent meat of the pheasant with a fragrant wine sauce and a side of fresh tagliatelle, offering you not just a tasty dish but also an unforgettable culinary experience.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 4

Ingredients

For the pheasant:
- 1 pheasant (about 1.5 kg)
- 2 carrots, diced
- 1 onion, finely chopped
- 2 celery stalks, sliced
- Salt and black pepper, to taste
- 2 bay leaves

For the sauce:
- 100 ml dry white wine (choose a quality wine for a better sauce)
- Juice of one orange
- 150 ml pheasant broth
- Dried basil
- Dried oregano
- 2 tablespoons olive oil
- 50 g butter
- 1 teaspoon cornstarch, dissolved in broth
- 1 teaspoon sugar
- Salt and ground black pepper, to taste

For the side:
- Homemade tagliatelle (you can follow our recipe to make them or buy them from the store)

Preparation

Step 1: Preparing the pheasant

1. Start by cutting the pheasant into four pieces. This will help the meat cook evenly and allow the flavors to penetrate well.
2. Place the cut pheasant in a large pot, along with the carrots, onion, celery, salt, pepper, and bay leaves. Cover with water and simmer over medium heat for about 40-50 minutes, until the meat becomes tender. Remember to skim off the foam that forms on the surface to achieve a clear broth.
3. Once the meat is cooked, remove it from the pot and let it cool slightly for easier handling. Strain the broth and keep it for the sauce.

Step 2: Browning the meat

1. In a bowl, mix the olive oil with oregano, basil, salt, and ground pepper. Rub the pheasant meat well with this aromatic mixture, ensuring it is evenly coated.
2. In a large skillet, melt the butter over medium heat and add the pheasant meat. Brown it lightly on all sides for about 5-7 minutes, until it turns golden. Remove the meat from the skillet and keep it warm.

Step 3: Preparing the sauce

1. In the same skillet where you browned the pheasant, add the white wine and orange juice. Simmer over medium heat, stirring occasionally, until the liquid reduces by half.
2. Then add the pheasant broth, mix well, and incorporate the dissolved cornstarch. Continue to simmer until the sauce thickens slightly. Add sugar, salt, and pepper to taste, to balance the flavors.

Step 4: Cooking the tagliatelle

1. In a separate pot, boil salted water and add the tagliatelle. Cook according to the package instructions or until al dente (about 2-3 minutes for fresh ones).
2. Drain the pasta and reserve a little cooking water in case the sauce is too thick.

Step 5: Serving

1. In deep plates, place the tagliatelle, top with pieces of pheasant, and pour the fragrant wine sauce over. You can garnish with a few fresh basil leaves for a nicer appearance and additional aroma.
2. Serve the dish warm, alongside a glass of dry white wine, to complete the culinary experience.

Tips and tricks

- Choosing the pheasant: Buy a fresh pheasant, preferably from a local farmer, to ensure quality. If you can't find pheasant, you can use chicken, but the flavor won't be as rich.
- The sauce: If you want an even richer sauce, you can add some sliced mushrooms or a few green olives for extra flavor.
- Vegetarian option: You can adapt the recipe using large mushrooms, such as Portobello mushrooms, instead of meat.
- Alternative sides: Instead of tagliatelle, you can serve the pheasant with mashed potatoes or grilled vegetables for a lighter meal.

Nutritional benefits

Pheasant is an excellent source of lean protein, having a lower fat content compared to other types of meat. Additionally, pheasant meat contains B vitamins, which are essential for energy metabolism. The white wine used in the sauce adds antioxidants, while the orange provides vitamin C, beneficial for the immune system.

Frequently asked questions

- Can I use chicken instead of pheasant? Yes, but the flavor of the dish will be different. Pheasant has a distinct, more intense aroma.
- What is the best wine for the sauce? Choose a quality dry white wine, such as a Sauvignon Blanc or Chardonnay, for the best results.
- How can I store leftovers? The dish can be stored in the refrigerator in an airtight container for up to 3 days. Reheat it slowly over low heat to retain its juiciness.

This pheasant recipe with wine sauce and tagliatelle will surely become one of your favorites, bringing refined flavors and a special culinary experience. So, get ready to impress your family and friends with this special dish!