Place the pheasant in a dish, add the wine, half the oil and half the vinegar, and scatter over half the onion. Season with salt and pepper, then cover the dish and leave in a cool place for about 8-12 hours, turning the pheasant occasionally.

Preheat the oven to 160C. Lift the pheasant from the dish and pat dry with kitchen paper. Reserve the marinade for later.

Heat the remaining oil in a flameproof casserole, then brown the pheasant joints. Transfer to a plate.

Cut the bacon into strips then add the remaining onion to the casserole and cook until the onion is soft. Stir in the mushrooms and cook for about 3 minutes.

Stir in the anchovies and remaining vinegar and boil until reduced. Add the marinade, cook for 2 minutes, then add the stock and bouquet garni.

Return the pheasant to the casserole, cover and bake for about 1 1/2 hours. Transfer the pheasant to a serving dish. Boil the cooking juices to reduce.

Discard the bouquet garni. Pour over the pheasant and serve at once.