The deep flavours of Italy and wholesome taste of game combine to make a quick and easy dish that works perfectly in any season
Imagine Mediterranean sunshine, the deep flavours of Italy and the wholesome flavour of game. This recipe combines all of these ingredients for a quick and easy dish to serve at any time of the year.
Ingredients (serves two):
- Skinned breasts of a pheasant
- Red, green and yellow peppers
- Two cloves garlic
- Olive oil
- Salt & pepper
- Dried or fresh rosemary
- 2tsp green pesto
- 1 tsp sun-dried tomato paste
- Single or double cream
- Freshly chopped parsley
- Grated parmesan or pecorino cheese
- 250g of any type of pasta
- Cut the peppers into half-a-thumb sized chunks. Slice the onion into a similar size. Place into an ovenproof dish or pan. Peel and roughly dice the garlic and add to the dish with a tablespoonful of olive oil and a sprinkling of rosemary, or the whole leaves stripped from two springs. Season and mix together well.
- Place the dish in a preheated oven at 200°C for 40 minutes, mixing once halfway through. Don’t worry if some of the vegetables become charred on the edges. Remove and keep warm.
- Dice the pheasant into the same size as the peppers and fry with some seasoning in a small amount of olive oil for about six to eight minutes until nearly cooked through. Meanwhile, cook the dried or fresh pasta in a pan of boiling water.
- Add the vegetables to the meat and mix. In a cup, stir the pesto and dried tomato paste and add this to the meat and vegetables. Stir to coat them in the pesto.
- Having drained the pasta, increase the heat on the pheasant. Just before dishing up, add a good dash of cream, mix and serve.
- Garnish with some parsley, a sprinkling of cheese and serve with crusty Italian bread.