Pheasant Breasts with Wine Sauce

1. Preheat the oven to a low setting to keep the pheasant warm later, then put the stock on to heat. Rinse and dry the parsley and set 4 sprigs aside to use for a garnish, then chop enough of the remaining parsley to give 3 tablespoons and put it into a mixing bowl.

2. Add the oil to the bowl with the dried herbs, salt and a generous grinding of black pepper.

3. Skin the pheasant breasts and cut each one horizontally into two thin slices. Add them to the bowl and turn them gently until evenly coated with the herb mixture.

4. Wash any wax from the orange and finely grate the rind, or remove it with a zester, and set it aside. Squeeze the juice from the orange and set it aside.

5. Melt half the butter in a large skillet until sizzling hot, setting the rest aside to soften, then add the sliced pheasant and fry over a fairly high heat for 1 minute on each side, or until lightly browned. Do not overcook it as it will become dry

6. Add the orange rind and brandy and cook for 1 - 2 minutes until the brandy has almost evaporated. Then transfer the meat to a plate, cover and keep warm in the oven.

7. Pour the orange juice and wine into the pan and boil until the liquid reduces by half. Meanwhile, blend the remaining butter with the flour to make a smooth paste.

8. Add the hot stock to the pan and bring it to the boil, then gradually whisk in knobs of the butter-and-flour paste. Reduce the heat, stir in the sugar and let the sauce simmer, uncovered, for 3 minutes. Then add the cream or creme fraiche and heat through for 1 minute.

9. Transfer the pheasant slices to individual plates, pour over the sauce, and garnish the dish with the remaining parsley