Friday Feast: Pheasant Carbonara

Spring time is here and the weather is putting up a fight. One night its perfect for grilling outside and the next you find yourself inside back in your flannel PJ's and slippers. What in the World Mother Nature?? And for those nights when Mother Nature is giving us the cold shoulder I present Pheasant carbonara a comforting dish that is quick and easy to prepare. My favorite! If you’ve still got some game to be used then try this, it is a great way to use up even slightly mangled birds. 

PHEASANT CARBONARA

• 300g (101⁄2oz) dried linguini
• 50g (2oz) butter
• 1 clove garlic
• 100g (31⁄2oz) smoked bacon lardons
• 4 pheasant breasts, cut into strips
• 1⁄2 glass white wine
• 150ml (5fl oz) double cream
• 100g (31⁄2oz) parmesan, grated
• 2 egg yolks
• Salt
• Freshly grated black pepper
• Handful chopped parsley

Start by cooking the pasta in lots of boiling salted water. 

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, and 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.

Recipe and photo from Mike Robinson at The Field.