Spaghetti with a Pheasant Sauce and Pecorino

Cut the meat away from the pheasant leg/thighs and from the carcasses. Trim into small pieces along with the bacon  Picture  . Discard the bones etc.

Peel and dice the onion and soften in a bare tablespoonful of olive oil in a large saucepan for about ten minutes. Peel and finely dice the garlic and add to the onions after a few minutes or so.

Spoon the jus/fat from the original pheasant pan on to the onions along with the pheasant and bacon pieces. Add a large glass of good red wine, a little cinnamon and bury in some sprigs of fresh thyme. Simmer over a low light for ten minutes or so.

Remove and discard the thyme, and stir in a couple of teaspoonfuls of cornflour. Season to taste with salt and pepper, cover the saucepan and cook over a low heat for a further ten minutes or so.

Cook the spaghetti, stir in a few drops of olive oil and put into serving dishes. Spoon over the pheasant sauce  Picture  , add some slices of pecorino and serve  Zoom  .