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Recipe provided by Field to Fork Food.
You will need:
4-5 pheasant breasts, diced
3 celery stems, chopped
3 carrots, chopped
1 onion, diced
2 veg stock cubes
2 chicken stock cubes
1.5 litre water
1 tsp dried oregano
1 tsp chopped basil
Large glug of Basil Oil
Spaghetti
Method
Prepare all of your vegetables and then transfer them to a large saucepan with a large glug of oil.
Sweat the vegetables on a medium heat for 5 minutes. As they cook, dice your pheasant breasts and add them to the pan.
Pour in 1.5 litre of boiling water and crumble in your stock cubes. Break up the spaghetti and add to the pan. Give it a stir and quickly bring to the boil.
Once boiling, reduce the heat and let it simmer for 20 minutes then stir in your oregano and basil.
Serve hot
You will need:
4-5 pheasant breasts, diced
3 celery stems, chopped
3 carrots, chopped
1 onion, diced
2 veg stock cubes
2 chicken stock cubes
1.5 litre water
1 tsp dried oregano
1 tsp chopped basil
Large glug of Basil Oil
Spaghetti
Method
Prepare all of your vegetables and then transfer them to a large saucepan with a large glug of oil.
Sweat the vegetables on a medium heat for 5 minutes. As they cook, dice your pheasant breasts and add them to the pan.
Pour in 1.5 litre of boiling water and crumble in your stock cubes. Break up the spaghetti and add to the pan. Give it a stir and quickly bring to the boil.
Once boiling, reduce the heat and let it simmer for 20 minutes then stir in your oregano and basil.
Serve hot
