Brandy roasted pheasant with fennel and peaches

Beautiful exotic pheasant dish to please your discriminating dinner guests...and make you look like a world class chef!

Ingredients
4-6 cleaned pheasant breasts
salt
black pepper
4-6 fresh peaches (substitute canned or frozen if necessary)
4-6 ounces of peach juice
2 tbsp. Butter
6 tbsp. Olive oil
2 tbsp. Fennel seeds
5 bay leaves (fresh if available)
4-6 ounces of cooking brandy

Directions
Preheat oven to 400F/200C

Heat the butter and oil in an ovenproof sauté pan over medium heat. Brown the seasoned pheasant (with salt and pepper) breasts for roughly 3-4 minutes on each side. Remove oil from pan and add peaches, fennel and bay leaves to pan (off heat).

Add brandy and allow alcohol to burn off (be careful using gas stoves – alcohol will flame up). While simmering, add peach juice.

Place pan in oven for 8-10 minutes.

Remove from oven and plate. Garnish with fresh peach slices and chopped parsley.