A country twist on an Italian classic! Game meat can be a perfect substitute in any of your regular dinner time dishes, and this carbonara recipe from Wild and Game really mixes things up by using British pheasant breast fillets! The pheasant season runs from October through to February, so it’s a must-try if you’re lucky enough to get out shooting in the Autumn and Winter months...
Ingredients
Feeds 4
- 1 pack of Wild and Game pheasant breast fillets
- 80g cubed pancetta
- 75g creme fraiche
- 3 eggs
- 75g Parmesan, grated plus more to serve
- Salt and pepper
- A knob of butter
- 1 tbsp olive oil
Method
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Grill the pheasant for 8-10 minutes or until cooked through.
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Cook the spaghetti according to the pack instructions and drain.
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Mix the Parmesan, egg, Crème Fraiche and 1 tsp salt and beat until combined.
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Heat the olive oil and butter in a wok and fry the pancetta until browned.
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Slice the pheasant and add to the pan along with the spaghetti. Stir everything until piping hot then turn the heat off.
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Pour in the egg mixture and mix until combined.
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Serve immediately topped with salt, pepper and Parmesan.
