Rinse the pheasant in cold water. Pat dry with paper towels. Season the inner cavity with salt and pepper, and insert a few sage leaves and a couple of slices of pancetta. Sprinkle a little salt and pepper onto the outside and wrap the pancetta slices around the pheasant to completely enclose it. Tie up with kitchen string to secure it.
Heat the butter and olive oil in a large ovenproof stockpot. Add a few sage leaves, the bay leaves and garlic cloves to the pot. Add the pheasant and brown lightly for about 10 minutes on each side. Add the Vin Santo and when most of it has evaporated, add
Remove the pheasant from the pot and remove the string. Cut into serving portions with poultry shears. Serve with the pan juices.