Maccheroncini al fagiano

• 1 pheasant, preferably a hen bird
• 125 g/4½ oz/generous ½ cup<

In a saucepan into which the pheasant will just fit, heat half the butter. Add the pancetta and fry until crisp. Add the bird and brown lightly on all sides. Pour in the brandy, boil very briskly for about 1 minute, and then season with salt and pepper. Reduce the heat, cover the pan and simmer for about 45 minutes, turning the bird over two or three times, until it is cooked.

Lift the