Pheasant with Roast Pepper Pappardelle

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

2 red peppers and 2 long marmara or green peppers, deseed and thickly sliced

3 garlic cloves, peeled and thinly sliced

2 tbsp olive oil

1½ tsp cumin seeds, crushed

5 tbsp medium dry white wine

4 vine ripened tomatoes

4 pheasant breast fillets, halved

250g dried pappardelle pasta

40g butter

3 tbsp chopped fresh coriander plus a few extra springs

Crusty bread to serve (optional)

Directions at countryside-alliance.org

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer