This game recipe is ideal for a buffet and eating outside. The bitter-sweet marinade is quite different to what we know as sweet and sour, and can be adjusted to suit your own taste.

Ingredients (serves two)

• two skinned pheasant breasts


• two heaped tablespoons of Rose’s lime marmalade • the juice of one lime • one teaspoon of Angostura bitters • one tablespoon of light soft brown sugar • two or three sprigs of fresh or dried thyme • two cloves of garlic, chopped • finely chopped fresh or ground ginger • a large tot of vodka • salt and pepper


1. Mix the marinade ingredients together, season and then taste the mixture to see how bitter-sweet it is. Slowly add more sugar or Angostura bitters to adjust the taste to your liking.

2. Cut the pheasant breasts into strips and immerse them completely in the marinade, cover with cling film and leave them in the fridge overnight, stirring occasionally.

3. Preheat the oven to 180°C/gas mark five. Put the pheasant and marinade into an ovenproof dish, cover with tin foil and roast for about 15 minutes. Remove the foil and roast for another 15 minutes. During the cooking, spoon the juices and marinade over the pheasant. The pheasant is ready if the juices run clear when a knife or skewer is pushed into the thickest point of the meat.

4. Serve hot with rice, quinoa or a salad.


Roll the lime with your hand on to a hard surface before cutting it in half to help to extract the juice when you squeeze it. Save the lime halves and grate the skin on to the dish to garnish it. Angostura bitters can be bought in most off-licences and will last for years. A dash of it is great in gin or vodka. You’ll need a hen’s egg-sized amount of fresh ginger or two teaspoonfuls of ground ginger.