Prepare and Poêlé the pheasant keeping it moist and not too well coloured.
Place in a Terrine and surround with 125 g (4½ oz) skinned and depipped black grapes and 8 to 10 segments of peeled and depipped orange.
Add a tablespoon of Game Stock to the juices from the cooking of the pheasant together with an equal amount of pomegranate juice. Skim off the fat and pour the gravy over the pheasant. Cover with the lid and serve immediately.