Pheasant Casseroled with Ginger

Ingredients

• 1 large fennel bulb, about 300 g
• 1 tablespoon sunflower oil
• 1 pheasant, about 1 kg, jointed into 4 or 8 pieces
• ⅓ cup halved shallots or pearl onions
• 4 pieces preserved ginger, about 115 g in total, cut into thin strips
• 4 tablespoons white zinfandel
• 1¼ cups chicken stock, preferably homemade
• Salt and fresh-ground black pepper