A recipe for pheasant bolognese sauce - Shooting UK

Ingredients

• 2 medium onions, peeled and finely chopped
• 3 cloves of garlic, peeled and crushed
• 2 tsp dried thyme leaves
• vegetable oil for frying
• 1.5kg minced pheasant
• 80g tomato purée
• 250ml red wine (optional)
• 1/2 ltr beef stock — made with a stock cube is fine
• 200g canned chopped tomatoes
• Grated cheese
• Salt and freshly ground black pepper