Serves 6

This recipe can be adapted to chicken breasts. Seville oranges can also be replaced with one large sweet orange ­ but add two tablespoons of lemon juice to the marinade to counteract the sweetness of their juice.


2 Seville oranges
200ml sweet white dessert wine such as Muscat de Beaumes de Venise
2tbsp olive oil
4 sprigs of thyme, bruised
1 small shallot, finely diced
Salt and freshly ground black pepper

to serve

6 skinned and boned pheasant breasts
3tbsp olive oil

Finely grate one Seville orange and place in a medium sized mixing bowl, with the juice from both oranges. Add the dessert wine, olive oil, thyme sprigs and finely chopped shallot along with some freshly ground black pepper.

Trim the pheasant breasts of any fat. Place between two sheets of clingfilm and beat with a rolling pin until each breast has been flattened into a thin escalope. Mix into the marinade making sure that each breast is well-coated. Cover and chill for 30 minutes.

Pre-heat the oven to 110°C/225°F/gas mark 1/4. Remove the pheasant breasts from their marinade, making sure any shallots and thyme return to the marinade. Pat the breast dry with kitchen paper, and lightly season with salt. Set a frying pan over a medium high heat, add 2 tablespoons olive oil and once hot, add the pheasant breasts. Sear briskly for 2-3 minutes on each side, season and remove to the oven while you deglaze the pan with the marinade. Boil vigorously until it forms a syrupy sauce. Season to taste and strain, before serving immediately with the pheasant breasts.