Wipe the pheasant dry and season with salt and pepper. Heat the oil in a sauté pan just large enough to hold the pieces. Sauté the pheasant pieces over medium heat, a few a time, until lightly browned. Remove from the pan and set aside. Pour away any fat.
Separate the stalks of the fennel and trim the ends. Save some of the feathery leaves for a garnish and use some to cook with the phe