Recipes by Mike Robinson: Pheasant Ravioli with Whiskey Sauce
This is a revelation as it is a fabulous way to use up pheasant thighs and utterly delicious in its creamy whiskey sauce. A real winter warmer. Making pasta is a lot easier than you might imagine, but you could use fresh lasagne sheets.
Ingredients (Serves 4)
400g of Flour
4 Large Free-Range Eggs
Pinch of Salt
Semolina Flour for holding the Ravioli
4 Pheasant Thighs, boned and chopped
1 Shallot, chopped
2 Garlic Cloves, chopped
1 Glass of White Wine
Splash of Double Cream
Salt & Pepper
200ml of Fresh Chicken Stock
1 Shallot, finely chopped
1 Garlic Clove, finely chopped
4 Sprigs of Rosemary
200ml Double Cream
50ml Scotch Whiskey
Make your filling first. Gently sauté the onion and garlic until soft, add the pheasant and white wine. Gently simmer until pheasant is just cooked. Transfer meat and veg to a Magimix and blend with the cream to a smooth paste. Keep the cooking liquid for sauce.
To make the pasta, put flour, eggs and salt in the Magimix and blend until dough comes together. You may need to knead a bit more flour in if its very sticky. Start rolling the dough through the pasta machine, always keeping it dusted with flour. On setting 1, run a small piece of dough through, then immediately fold into three. Run through the machine in the opposite direction to the previous time. Repeat three times, then move to setting 2. Do exactly the same as on setting 1. On settings 3, 4 and 5 don’t fold the pasta at all.
As soon as you have a flat strip, dot the filling down the centre with 1cm spacings until halfway along the sheet. Using a pastry brush, dampen around the filling, then fold over the other side of the pasta sheet to cover the filling. Press each ravioli individually from the centre of the filling, outwards, to remove any air pockets. Stamp out with a cookie cutter or cut around the ravioli with a knife. When each ravioli is made put into a deep dish and cover it with semolina flour so that they don’t all stick together.
For the sauce, sauté off the shallot and garlic as before. Add a touch of the wine from cooking the pheasant, then the stock, cream and rosemary. Reduce until thick enough to coat the back of a wooden spoon. Remove the rosemary, season and add the whisky. Keep warm. Blanch your ravioli in boiling salted water and remove into a bowl. Mix the sauce with the ravioli and serve with grated Parmesan and some rocket salad.