Pheasant is a succulent meat and although higher in fat than other game birds, most of this fat is monounsaturated. Adding split peas to the casserole provides satisfying carbohydrate and thickens the sauce.
This dish can also be made with chicken pieces or skinless duck breasts.
The whole dish can be made up to 2 days ahead and stored, covered, in the fridge. Before serving, allow to come to room temperature, then gently reheat over a very low heat.