Now abuzz with wildlife, we dive into two beautiful dishes using the organic meat reared on the land.
Pheasant Ragu
Serves: 4 | Prepare time: 30 minutes | Cook: 4 Hours | Difficulty: Easy
Make the most of seasonal game and add a bit of variety to a household staple with Eversfield Organic’s hearty take on a traditional ragu.
Ingredients
1 pheasant
250ml organic chicken bone broth
a handful of dried organic shitake mushrooms
1 white onion, peeled
1 large carrot, peeled
1 celery stick
2 garlic cloves, peeled and crushed
rapeseed oil for cooking
2 rashers of organic bacon, chopped
½ tsp coriander seeds
½ cinnamon stick
1 tsp of mixed herbs
250ml tomato passata
125ml glass of white wine
Salt and freshly ground black pepper to season
400g tagliatelle, cooked
Method
1. Preheat the oven to 120°C
2. In a large saucepan, bring the organic chicken bone broth to a simmer, add the dried shitake mushrooms and leave them to soak and swell. When the mushrooms are soft, remove from the broth and set aside
3. Chop the onions, carrot and celery into small chunks, peel the garlic and crush. Into a large flameproof casserole dish, add the oil and heat over a medium-high heat. To the casserole dish add the pheasant, season with salt and pepper and brown the pheasant all over, when the pheasant has browned, removed from the pan and set aside on a plate
4. To the pan add the pancetta and brown, followed by the shitake mushrooms, chopped veggies, garlic, spices and herbs. Lower the heat and cook for 10 minutes to soften the vegetables. Pour in the white wine and bubble for a minute, then add the bone broth and passata and cook for a further 10 minutes
5. Return the browned pheasant to the pan, lower the heat to a simmer and cover the pan with a lid. Transfer the dish to the preheated oven and cook for 4 hours until the meat is tender and falls off the bone. Strip the meat from the bones, remove the bones and stir the tender meat through the sauce, season well
6. To the cooked pheasant ragu, toss through the cooked tagliatelle and serve with a sprinkling of grated parmesan
Organic Diced Stewing Steak Casserole
Serves: 4 | Prepare time: 20 minutes | Cook: 5 hours | Difficulty: Easy
Eversfield Organic’s delicious grass-fed beef bone broth is the perfect base for this delicious stew which combines seasonal root vegetables with their unctuous diced stewing steak. This stew can be easily cooked as a batch and frozen in portions to see you through the autumn/winter.
Ingredients
500g Organic Diced Stewing Beef
1000ml Organic Beef Bone Broth
1 onion, chopped
2 celery sticks, finely chopped
3 carrots, halved and cut into chunks
4 potatoes, peeled and halved
pinch of fresh thyme
2 dried bay leaves
2tbsp olive oil
2tbsp tomato purée
2tbsp Worcestershire sauce
sea salt and fresh ground black pepper, to season
Method
1. Heat a tbsp of olive oil in a heavy bottomed pan and fry the onion and celery over a low heat until they start to soften
2. Add the organic diced stewing steak, turn up the heat and cook until nicely browned
3. Add the carrots, potatoes, bay leaves and thyme and fry for a further 2-3 minutes. Stir in the tomato puree, Worcestershire sauce and 1 litre of beef bone broth. Season with salt and pepper
4. Bring to a rolling simmer and cook with a lid on for 1.5-2 hours
5. After this time, check if the meat is easily shredded with a fork, otherwise leave a little longer until you achieve the perfect texture
Serve with hunks of crusty bread and sprinkle fresh thyme
By Nancy Alsop
November 2023
