1x 800g whole pheasant, boned
350g saddle of wild rabbit
1x 400g leg or haunch of venison, boned
extra virgin olive oil
1 fresh red chilli
2 fresh bay leaves
3 sprigs of fresh rosemary
6 sprigs of fresh thyme
2 onions, peeled
2 sticks of celery, trimmed
2 carrots, trimmed
150ml quality white wine
1.5 litres hot organie vegetable stock
600-800g tagliatelle
sea salt and freshly ground black pepper
Parmesan cheese, to serve
You can finely chop meat like I did, but if you want to save time, just ask your buteher to thin it grossly for you.


1.Chop the whole meat finely and apply 6 tablespoons of oil to a deep casserole bowl with high heat.
2.Cut half of the chili longwave and add all herbs to the pot. Half the chilli longwave. Fry 8 to 10 minutes and stir occasionally, or until the meat is browned and the liquid evaporates.
3.Cut the onions, celery and carrots finely in between. Attach the wine and bubble it, then add the cut vegetables. Incorporating it. Cook, or until soft, for about 10 minutes. Pour the hot stock, boil and reduce the heat to low.
4.Remove the lid and cook it for another 1 hour, or thicken it and reduce it. Remove the lid, cook it for 1 hour.
5.Cook the tagliatelle in a large bowl of boiling salted water until it is almost finished.
6.Choose the herb from the ragù and throw it out and then try. Reserve some of the cooking water and remove the pan and add it to the ragù.
7.Toss well over the heat until lovely and glossy, adding a splash of the cooking water to loosen, if needed. Serve with a grating of Parmesan.

You can finely chop meat like did, but if you want to save time, just ask your buteher to thin it grossly for you.

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