Pheasant ragout is a classic of rural Tuscan cuisine, where pheasant was a highly prized quarry for hunters. The texture of the pheasant ragout is meaty yet light, thanks to the use of high quality ingredients and a simple, ready-to-use recipe.
Tomato pulp, pheasant meat 35%, 100% Italian extra virgin olive oil, red onion, carrots, red wine, celery, parsley, salt, spices (coriander - cinnamon - cloves - nutmeg - ginger), sultanas, pine nuts, black pepper.
Did you know that ... wild boar, rabbits, deer, ducks, quails and pheasants, which produce dark, very dense meat with a high connective tissue content, are all game animals.
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The history of pheasant ragout has its roots in the Italian culinary tradition. This dish has been prepared for centuries in various regions of Italy, particularly in the centre-north. The pheasant, in fact, is a species of bird common in the mountainous areas of central and northern Italy and has been used since ancient times to prepare delicious recipes. Pheasant ragout is a dish that requires patience and care in its preparation, but the end result is an explosion of flavours and aromas. This Italian culinary tradition is also highly appreciated abroad, where it is often served as a prized dish in haute cuisine restaurants.
Pheasant ragout is an excellent choice for those looking for an alternative to red meat. Pheasant meat is rich in protein, vitamins and essential minerals such as iron, zinc and phosphorus. It is also free of saturated fat and has a lower fat content than pork or beef. This makes it particularly suitable for those following a healthy, balanced diet. Pheasant meat is also known for its anti-inflammatory and antioxidant properties, which can help prevent chronic diseases such as diabetes and cardiovascular disease. So if you are looking for a tasty and healthy alternative to red meat, pheasant ragout could be the right choice for you.
Pheasant ragout is a classic of rural Tuscan cuisine, where pheasant was a highly prized quarry for hunters.
