Chop the cleaned pheasant into coarse pieces. Chop the onions and saute them in olive oil for a few min., with 2 tbsp breadcrumbs as well.
Then transfer to the oiled clay pot.
Clean and chop the remaining vegetables, add them the pot along with the pheasant meat.
Sprinkle the spices, pour on the tomatoes and white wine. Pour in enough water to cover all the products.
Close the pot and bake at 392°F (200 °C) for 2 hours.