Skin the pheasants and cut them into wing and leg joints. Heat the oil in a flameproof casserole and fry the joints over a high heat for a few minutes until thoroughly browned. Then remove them from the casserole and put to one side.

Chop the celery sticks and peel and chop the onions. Add them to the casserole and cook over low heat for 5 minutes. Pour in the wine and bring to the boil, then add the rosemary and replace the pheasant joints. Season with salt and pepper.

Cover the casserole dish and cook in the oven for 2 hours, until the pheasant is quite tender.

Peel the kiwi fruit, and cut it into 1/2 in (15 mm) cubes. Halve and de-seed the grapes.

Remove the casserole from the oven, lift out the pheasant joints onto the heated serving dish and keep warm. Remove the rosemary sprig.

Tip the celery, onions and grapes into a liquidiser, blending until smooth. Sieve the mixture into a saucepan. Bring to the boil and add the fruit. Cook for 1-2 minutes. Spoon the sauce over the pheasant joints and serve immediately.