Heat the oil in a large pan. Add the shallot and garlic and sauté for 1-2 minutes, to soften.
Add the pheasant thighs to the pan and continue to sauté for 8-10 minutes, until the pheasant is crispy, golden and thoroughly cooked.
Add the wine and stock and bring to the boil. Reduce the heat and simmer gently for a further 8-10 minutes, until the sauce has reduced.
Meanwhile, heat the oil and butter in a separate pan. Add the cavalo nero and sauté for a few minutes.
To serve, transfer the pheasant and sauce to a warm dish and spoon the cavalo nero alongside.