Pheasant Braised in Rosemary & Fruit Juice

Step 1: Preheat oven to 250F/120C.

Step 2: In a deep ovenproof skillet or Dutch oven, heat oil over medium-high heat.

Step 3: Season pheasant with salt and pepper and fry until well browned, about 4 to 5 minutes per side.

Step 4: Drain excess fat from pan and add the rosemary and orange, pineapple and apple juices. Bring to a boil, transfer to a warm oven and braise for 1/2 to 2 hours or until meat is tender and almost falls off the bones.

Step 5: With a slotted spoon, remove the pheasant from the sauce and transfer to a serving plate. Cover with aluminum foil and keep warm.

Step 6: Reduce braising liquid by half, or to a sauce consistency.

Step 7: Adjust seasonings with salt and pepper and pour sauce over the pheasant.

Step 8: Serve warm, accompanied with steamed vegetables and rice.