Chef Gabriele Paganelli's pheasant ragu is made in house in the classic Italian tradition. Ground pheasant is added to his famous tomato sauce and then slowly cooked resulting in a meaty and flavourful ragu.

We source our pheasant from local Wellington County farms in Guelph, Ontario. Their pheasant is ethically sourced, humanely raised and given vegetarian feed without the use of antibiotics, hormones or steroids.