Add oil to a large lidded pan and sear the pheasant until is is browned all over
remove from the pan and place on a plate,
finely chop the shallots and garlic and add some more oil to the pan and saute for a few minutes until the onions start to colour.
chop the bacon and add to the pan and cook for a few minutes until cooked
add the stock, wine, balsamic vinegar and porcini mushrooms to the pan.
return the pheasant and add the bay leaves and bouquet garni (herbs tied together with string) add the juniper berries and a piece of Parmesan rind (optional) and salt and pepper.
place the lid on the pan and simmer for half an hour, open the lid and stir. if the liquid has reduced too much add some more stock or water.
put the lid back on and cook for a further 15 minutes then stir again.
cook for 10 minutes more (15 if the pheasant is large)
turn the heat off and remove the pheasant. remove skin and pull the meat off the bones.
add the torn meat back into the pan and remove the bouquet garni and bay leaves and Parmesan rind.
toss meat through pasta and serve with grated Parmesan and crispy sage.
