This recipe was kindly donated for The Country Food Trust Charity Chefs. If you have enjoyed this recipe would you consider donating to The Country Food Trust? Details can be found at www.thecountryfoodtrust.org

Serves 2

250g minced pheasant or venison meat.
1 large onion, finely diced
1 head of broccoli – stem finely sliced, florets roughly chopped (other greens can easily be substituted, cabbage, chard, courgette, spinach etc.)
100ml olive oil
4 cloves of garlic – peeled and chopped
1 tsp dried mixed herbs
1 tsp dried chilli flakes
500g dried pasta
salt
grated cheese to serve

Allow the pheasant or venison meat to come to room temperature for half an hour or so.

Place a large pan of salted water to boil on the stove.

In a large saucepan warm olive oil and begin to sweat the broccoli stalks, chilli, onion, garlic and herbs in the oil.

Once the broccoli stems and onion have softened a little, turn up the heat and add the pheasant meat and tender broccoli florets

Cook the pasta

After the mince and florets have cooked turn the heat off and add a ladle of water from the cooking pasta pan.

Once the pasta is ready simply drain it and add it to the mince and broccoli mix. Toss well adding more oil if it looks dry and a squeeze of lemon, grated lemon zest and chopped parsley if available.

Serve in bowls with grated cheese to garnish.