Fry the pheasant on both sides in the oil and butter for 5-6 minutes until well browned.

Remove from the pan with a slotted spoon and transfer to a 2 pint / 1.2 litre casserole dish.

Fry the mushrooms lightly for 4-5 minutes, and add to the casserole.

Stir the flour into the fat remaining in the pan and cook for 2-3 minutes.

Remove the pan from the heat and gradually pour in the stock, orange juice and white wine, bring to the boil stirring until it thickens and then pour onto the casserole.

Cook for one hour in the centre of the oven until the pheasant is tender. (When the casserole has cooked for an hour on the high heat, it will improve and become more tender if turned down very low and leftto cook for longer).

Meanwhile peel the zest from the orange with a vegetable peeler and cut into strips with a sharp knife.

Divide the ornage itself into segments.

Simmer the strips of rind in water until they are soft and sprinkle over the casserole before serving. garnish with the orange segments.