Friday, 3 April 2009

Pasta and pheasant with wild garlic

I made this over the weekend. Very simple to do and I'm pleased to say the ingredients, other than the pasta, coriander and black pepper, were grown by us or gathered wild. The recipe uses up left over pheasant from the previous week.
homemade pasta (okay, so you can use bought pasta instead!)
roasted pheasant meat, chopped
handful of freshly picked wild garlic leaves, chopped
freshly picked rosemary leaves, stripped from the stalk
crushed coriander seeds
ground black pepper
Boil the pasta and about 5 minutes before it is ready, heat up a frying pan, add in a bit of olive oil and add all the above contents to the pan. Cook for about five minutes, stirring regularly. You need to make sure the meat is cooked through so chop it into quite small pieces.
Put your pasta on a plate and add the pheasant and wild garlic mix. Then enjoy your meal.

1 comment:

Matt from Canberra said...

I love coriander, not only does it taste great and is good for you but it also reduces the feeling of guilt. It has been scientifically proven. That is what all those "guilt free" coriander recipes are talking about. Amazing stuff.