Preheat the oven to 180°C/ 350°F/Gas mark 4.
Heat the dripping in a frying pan and brown the pheasant joints. Remove from the pan, and put in a casserole dish. Put the vegetables in the frying pan, and cook for 2 minutes, then add the red wine and bring to the boil. Pour the mixture over the pheasant joints, season with salt and pepper, and cover the casserole dish.
Cook in the oven for 1–1 1⁄2 hours until tender. Serve hot.