Preheat the oven to 180C/350F/Gas 4 (160C fan)
Prepare the vegetables by peeling and chopping into the same size pieces around 3cm each and roughly chop the bacon into similar size pieces.
In an ovenproof dish (large enough to hold both birds) melt half the butter over medium to high heat and brown the pheasant on all sides for about 8-10 minutes then remove and set aside.
Add the remaining butter then add the bacon, celery and carrots for 10 minutes until they begin to soften then add the leek and stir well and remove from the heat. Lay both pheasants on top of the vegetables and bacon and season with salt and pepper.
Pour over the stock, wine and herbs and put a lid on top of the dish and roast for 1 hour until the bird is cooked through. Remove from the oven and leave to rest for 10 minutes before serving
Remove the pheasant from the dish and carve and serve with the vegetables and jus along with mashed potatoes.