Heat oven to 180C/160C fan/gas 4.
Dust the pheasants with the flour, then
heat the oil in a large flameproof dish.
Brown the pheasants all over, then
remove from the dish.
In the same dish, fry the bacon,
vegetables, garlic and herbs with 1 tbsp
of the dusting flour for 5 mins, until the
vegetables start to colour. Put the
pheasants and any resting juices back in
the dish, pour on the Marsala, wine and
stock, add the sugar, then cover and cook
for 1 hr 30 mins - 1 hr 50 mins or until the
leg meat easily comes away from the
bone. Serve with bread sauce.