Preheat the oven to 180°C/350°F/Gas Mark 4. Salt and pepper the pheasants. Brown them in butter in a flameproof, cast-iron casserole. Set aside, then brown the onion lightly.
Add the pheasants, breast up, and pack the fennel pieces tightly around them. Season well, then pour in the alcohol. Put on the lid and place in the oven for 11⁄2 hours if the pheasants are young and two if old.
This goes well with a tomato, feta and olive salad and new potatoes with butter and chopped dill.
Read more at http://www.thefield.co.uk/food/recipes/pot-roast-pheasant-recipe-22974#a0BcvFE6Qw83uJvb.99