Pheasant Breasts with Berry Fruit Sauce

• 4 pheasant breasts, marinated overnight in wine and olive oil, if you like
• 2 shallots, peeled and finely chopped
• 2 tb

Dry the pheasant breasts thoroughly. Heat a non-stick pan and fry the meat on both sides, then cook gently for 15–20 minutes or until the meat is tender. Remove the meat, and keep it warm while you finish the sauce. Add the shallots, jelly and stock to the frying pan. Boil quite fiercely, scraping up any cooking residue from the bottom of the pan, and reduce to 4–5 tablespoons. Add the butter,