Cut the pheasants in 4 portions.
In a large cocotte, fry the finely chopped garlic in two tablespoons of olive oil, and reserve.
Fry the pheasant portions in the remaining oil until deep golden. Return the garlic and oil to the cocotte, and season the pheasants with salt and freshly ground black pepper. Add the wine and vinegar plus the olives, half left whole, the rest chopped finely. Finally add the anchovies, mashed with a fork, and a glass of water. Lower the heat and cover the cocotte. Cook gently until the birds are tender and the sauce reduced. Serve with the sauce poured over and the caper fruit scattered on top.
If caper fruit are not available use well-washed salted capers.