Procedure:
Place in a casserole a chopped of carrot, celery, onion, sage, rosemary, garlic, grated lemon peel and juice, three tablespoons of oil, salt and pepper.
Put the pheasant into pieces and let it infuse for 3 hours.
Cook at medium heat for 15 minutes, add the Vernaccia of San Gimignano and let it evaporate.
Put out the broth and continue cooking for about half an hour until the liquid is withdrawn.