Casseroled Pheasants with Aromatics

Casseroling or pot-roasting are the best ways to ensure that your pheasants don’t become too dry. This gently cooked dish, although easy to prepare, was received as a treat at a dinner party I gave. It can be prepared in advance and kept warm for at least an hour in the lowest oven. Serve with potatoes mashed with olive oil and black pepper and a green vegetable.