Pheasant and Rabbit Casserole

• 4 pheasant legs
• 1 lb / 455 g boneless rabbit or

Remove the meat from the bones and cut into even-sized pieces (or as near even as possible, given the particular shape of muscle involved), and remove the sinews. (Bones and sinews should go into the stockpot.) Heat the olive oil in a frying pan, and fry the meat all over, a batch at a time, to the point where it just loses its raw colour. Transfer to a flameproof casserole. Fry the onions unti