Heat the oven to 150c.
Season the pheasant thighs and veal with some salt and pepper.
In a heavy casserole pan, brown the meat in the oil on a medium/high heat. Remove and set aside.
Reduce the heat, gently fry the pancetta in half of the butter and remaining fat for 3-4 minutes, then add the fennel seeds and chilli flakes, fry for 1 minute more.
Add the diced vegetables and garlic and turn the heat down to low, adding a pinch of salt to draw out the moisture.
After 10-15 minutes when the veg is completely soft, place the meat back in and add the sherry, allow to come to a simmer and add the tomato puree and enough stock to cover.
Cover loosely and place in the oven for 3-4 hours, until the meat is falling apart and the liquid has reduced by half.
Give the mixture a good stir, breaking up the meat into small shards. Reduce further on the hob if needed, until the mixture is a glorious thick sludge.
Before serving, stir through a final knob of butter, a couple of handfuls of grated parmesan and the chopped parsley.