Instructions

1. Cut the pheasant in half along the breastbone.
2. Cut the lemon into 4 wedges.
3. Roughly cop the rosemary leaves. Flatten the garlic cloves with a spatula or meat mallet. In a large bowl mix these with the wine, oil and squeeze in the juice of the lemon.
4. Put the two pheasant halves in the bowl and evenly cover and rub all over with marinade. Add the lemon wedges, season with salt and pepper. Rest for at least half an hour, longer if you can (then pop it into the fridge).
5. Preheat the oven to 200°C.
6. Put both pheasant halves in a frying pan and brown on each side, then transfer them to a baking tray with the cooking sauces and the marinade including the garlic cloves and lemon pieces.
7. Roast for about 30 minutes until cooked through then let it rest under cover for 15 minutes.
8. Serve with the sauce and a few sides dishes of your choice.