Pheasant Ragu with Pappardelle
Free on SceneLog — log in or create an account to track it.
Overview
Pheasant is a popular type of poultry commonly used in Tuscany; Rachael demonstrates how to cook pheasant in a ragu sauce served over a bed of pappardelle pasta.
Comments
Be the first to comment.
Leave a comment
Your email won't be published. Comments are reviewed before they appear.