This is such a restorative dish after a long day, who would not want to come home to a bowl of this. The saucy pot of meaty goodness could be served with mash, wet polenta or pasta. This time I opted for pasta, but if you wanted to try it with quick cook polenta use 200g for 4 people.
I would say, like spag bol, that pheasant ragu is better the day after once the flavours have 'matured' together.
If its prepared in advance. Just put the pan back on a medium heat and simmer for 15 minutes to heat through before serving.