I first made this dish at a Red Cross demonstration in Dumfries for
Marinade the pheasant strips overnight in the lemon juice. Remove meat, reserving the juice, pat dry with kitchen paper and coat with seasoned flour. Brown the strips in the oil in a heavy pan, then add capers, lemon zest and brown sugar, and cook for 2–3 minutes. Heat the stock and lemon juice together and serve as a sauce.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.