Heat a medium non-stick skillet, add oil and fry the onionsand celery in a pan to brown lightly, spread evenly over the bottom of a 9 x 13 inch casserole dish.
In the same pan, fry the pheasant, turning occasionally until skin is golden & crispy.
Place the pheasant on top of the onion and celery mixture and tuck the apple slices in and around pheasant.
Mix the stock, honey and Worcestershire sauce and spoon over pheasant pieces.
Sprinkle with nutmeg, salt and pepper, cover and bake for 90 minutes or until tender.