This comes from that excellent book, The Game Cookery Book by Julia Drisdell, now sadly out of print.
Heat the oil and cook the onions over a low heat until they are translucent. Put them into a cooking pot and lay the pheasant, breast down, on top. Place the tomatoes, bell peppers, zucchini, eggplant, and cucumber around the bird. Season with salt and pepper, and add the garlic. Moisten with the stock or water (the vegetables will make their own moisture).
Cover and cook in a
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