Beetroot pasta with pheasant, beetroot and feta cheese
There was a knock on the door and I found one of my neighbor standing there with a couple of pheasants. I actually saw the pheasants before I saw my neighbor Dennis.
Dennis has a friend who hunts and pheasants were so plentiful they gave him some and he very generously gave me a couple of his. Pheasant tastes like a just slightly gamey chicken and it is delicious. The thing is that there are feathers between me and that meat, and guts, and heads and feet – they are fully dressed.
Dennis has given me pheasants before so I knew how delicious they are and that they are worth the effort. Last time I served them with a thyme and raspberry vinegar and it was delicious., you can see the post here. This time I wanted to use the meat in a pasta dish.
I called another neighbor to share this with, she cleared an afternoon, we took a bird each and got to work after she had stroked the birds and marveled at the soft and beautiful feathers. We had a great catch up as it takes time, I have no idea how the professionals can do it so quickly!
I wanted pasta to go with the pheasant and decided to use beetroot to add color. A while back I used watercress to make a green pasta dough, you can see the recipe here.
preparation time 15 minutes
cooking time, if plain 1-2 minutes
- 1 medium sized beetroot
- 150 gr or 5.3 oz 00 flour
- 50 gr or 1.76 oz semolina
- 1 whole egg and 1 egg yolk
Boil the beetroot whole. Peel it, cut it in to chunks and puree it.
Mix flour and semolina and place on a clean surface. Make a hollow in the middle and add the egg. Mix the dough with your fingers and after a few minutes add the beetroot puree.
Mix until it all comes together. I had to add a bit of flour to the dough as the watercress had a tiny bit of water in it. Knead the dough to get the gluten going and until smooth. Let the dough rest for an hour at room temperature or place it, covered, I use a plastic bag, in the fridge if you have time to rest it for longer.
Cut the pasta dough into four pieces and work with one at the time, keeping the rest in the bag so it won’t dry out. Roll the pasta. I have a pasta machine and I find rolling it by hand takes a lot longer and it is difficult to get it thin enough but it is possible.
I rolled it thin and cut papardelle shaped pasta by hand, wide strands of pasta.
I had roasted the pheasant, there was enough for two meals and used some of the roasted breast meat with the pasta.
preparation time 5 minutes
cooking time 2 -3 minutes
- fresh pasta, or enough pasta for 2
- 1 cooked breast of pheasant (chicken would work as well)
- olive oil
- feta cheese
- sliced, cooked beetroot
- truffle oil
- lemon zest
- sea salt
- ground black pepper
Prepare the ingredients, shred the cooked breast, crumble the feta cheese and cut the chive. Place the pasta in boiling, salted water, it will cook in a couple of minutes. Drain the pasta and mix it with some olive oil. Plate up and add the pheasant, sliced beetroot, feta cheese and chives. Add a few drops of truffle oil, lemon zest, sea salt and black pepper before serving.
The dish was full of flavor. The truffle and lemon worked really well with the pheasant and the pasta. I love game and pheasant has deliciously mild flavor.