Legs and breasts of a pheasant, boned
100ml/1/3pt orange juice
1tbsp single cream
Salt and pepper
Seasonal salads (escarole, green batavia, radicchio, endive or any supermarket leafy mixed salad)
Herbs (parsley, thyme, sage, rosemary)
Pine kernels to garnish
Your favourite dressing for the salad
Sauté the pheasant joints in half of the butter until just pink. Remove from the pan and keep warm. Add the orange juice to the pan and reduce by half. Add the Madeira and cream, and reduce until lightly syrupy.
Whisk in the rest of the butter and season well. Slice the pheasant meat and roll the pieces in the orange sauce with some chopped herbs.
Arrange on plates around the salad and sprinkle the pheasant with pine kernels. Serve with your favourite salad dressing.