Pheasant with Gin and it

The method for this stew is based on Anne Willan’s recipe here, but the idea is quite other. It came to me one day when I was, as usual, adding white vermouth to something in place of white wine. I wondered when and if ever red vermouth could be used. From there my mind turned to the red vermouth my maternal grandmother used to drink in her Gin and Its, and this thought, in its turn, led to this dish.