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.

Ingredients:

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.