This autumnal dish from Shaun Rankin pairs the gaminess of the pheasant meat with a rich, tangy and aromatic conserve in this roast pheasant recipe. You'll need to allow plenty of time to make the marmalade, which needs three and half hours in the oven plus time to cool so why not get ahead and make it the day before.
Roast pheasant with orange and onion marmalade and juices