@scratch,
When braised fowl such as Pheasant is on the menu, I always paid it with a more classic red such as Barbaresco or gran reserva Rioja. What say you?
Normally my Sommelier will suggest a Chardonnay while dining on fowl and fish, but I find them too dry for my palette. Like you, I prefer a fruitier red like Merlots or Pinot Noirs. A nice Moscato is a pleasant repast to enjoy with pheasant and is always worthy of consideration.