Brown the pheasant legs and thighs in a large, lightly-oiled, heavy-duty, oven-safe stock pot.
Add diced onion, celery and carrot
Brown until the onions are translucent.
Remove the legs
Add 1 inch of water and stir to deglaze stuck bits in the pot. Return the browned pheasant, cover and place in a 325-degree oven, ensuring there is always 1 inch of liquid in the pot.
After 3 hours, test for doneness. Meat will fall off bones when done. Cool the meat.