Pheasant Ravioli with a Chestnut Sauce and Curly Kale Pesto
It’s amazing the lovely colours that we can still achieve even in the heart of winter. I always used to imagine and think that winter food was dull, heavy and mostly brown until fairly recently. Winter has become one of my favourite seasons to cook as I can experiment with meat cuts that require long and slow cooking times and also it’s the time of year when we have plenty of game and alternative meats available to us.
Pheasant is one of my seasonal favourites. I get my pheasants from a local butcher, I know they are fresh and local which is always a bonus.
Curly kale is in season at the moment and is part of the cabbage family. It is rich in iron with it’s bright green leaves, perfect to liven up my winter plates. I like most of the cabbage family but I have a golden rule
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