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By Mike Robinson of The Field
Monday, 30 November 2009
How to make pheasant carbonara
Pheasant carbonara
Serves 6
If every now and then the dog mangles a bird, breast it and save what you can.
Cut the breasts into strips and add the dainty morsels to a carbonara.
Start by cooking the pasta in lots of boiling salted water.
This gives you nine minutes or so to do the rest.
Put a heavy pan on the heat and melt the butter. Grate the garlic into the butter and add the lardons and pheasant strips.
Cook them for five minutes, then add the wine.
Let this reduce on a very high heat, then add the cream. Reduce the cream by a third, then turn off the heat.
Pop the cooked pasta into the pan and add the parmesan and egg yolks.
Stir quickly, season and add the parsley.
Serve with a crisp sancerre.
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