She Strengthens

Savoring the Flavors of Game Meat: A Hearty Ragu Recipe

When it comes to cooking with game meat, the possibilities are endless. Recently, I had the opportunity to experiment with guinea fowl, and I must say, the results were nothing short of spectacular. The tender meat, paired with the earthy flavors of dried porcini mushrooms, created a truly satisfying meal.

The Perfect Substitute

If you can’t get your hands on guinea fowl, don’t worry! Rabbit or pheasant make excellent substitutes in this recipe. The key is to find a meat that’s rich in flavor and tender in texture.

A Simple yet Satisfying Meal

This ragu recipe is surprisingly easy to make, requiring only a bit of chopping and some patience as the flavors meld together over low heat. The end result is well worth the wait, with a rich, saucy ragu that coats the pasta perfectly.

Recipe Details

• Servings: 2-3
• Difficulty: Easy
• Total Time: Approximately 90 minutes
• Active Time: 45 minutes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 celery stalk, finely chopped
• 1 medium carrot, finely chopped
• 1 medium onion, chopped
• 3 garlic cloves, crushed
• 2 guinea fowl breasts, roasted and shredded (or other game meat)
• 250ml chicken stock
• 2 cups dried porcini mushrooms (soaked in 500ml water for an hour – reserve the soaking liquid)
• 100g oyster mushrooms
• 1 tablespoon unsalted butter
• A handful of flat-leaf parsley, finely chopped
• 300g fresh egg fettuccine or pappardelle
• Freshly grated Parmigiano-Reggiano
• Ground black pepper
• Salt

Instructions

Step 1: Sauté the Aromatics

Heat the olive oil in a heavy cast-iron pot over medium-high heat. Add the crushed garlic cloves, celery, carrot, onion, and season with salt and pepper. Reduce the heat to medium and cook for about 5 minutes, stirring occasionally, until the vegetables have softened.

Step 2: Add the Guinea Fowl and Mushrooms

Add the guinea fowl, chicken stock, and water used to soak the porcini to the pot. Bring to a gentle simmer, then cover and leave to cook for an hour. While the sauce is cooking, chop the porcini and oyster mushrooms. Heat the butter in a pan on medium heat, then add the remaining garlic and mushrooms. Cook for a few minutes until fragrant, then stir in the parsley. Remove from heat and season to taste.

Step 3: Combine the Ragu and Pasta

Once the guinea fowl is tender and the sauce has reduced enough, add the mushroom mixture to the main pot and simmer gently while you cook the fettuccine in salted boiling water. Drain the pasta and add it to the ragu, tossing gently to combine. Serve with some grated Parmigiano-Reggiano.