|Pheasant||3 Pound, quartered (1 1/2 Kilogram)|
|Freshly ground black pepper||To Taste|
|Water||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Olive oil||1 Tablespoon|
|Blackcurrant conserve||2 Tablespoon|
|Orange juice||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Chicken stock||8 Fluid Ounce (1 Cup, 250 Milliliter)|
|Red wine||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|For glazed vegetables|
|Carrots||12 Small, scrubbed|
|Turnips||12 Small, scrubbed|
|New potatoes||12 Small, scrubbed|
|Olive oil||2 Tablespoon|
1. Season pheasant with black pepper and place on a rack set in a heatproof baking dish. Pour water into dish.
2. Place oil, conserve and orange juice in a small bowl and mix to combine. Brush pheasant with conserve mixture and bake at 180°C/350°F/Gas 4, basting frequently, for 40 minutes or until pheasant is tender.
3. To make glazed vegetables, place carrots, turnips, onions and potatoes in a lightly greased baking dish. Place honey and oil in a small bowl and mix to combine. Brush vegetables with honey mixture and bake at 200°C/400°F/Gas 6, basting frequently, for 30 minutes or until vegetables are cooked.
4. Remove pheasant from pan, cover, set aside and keep warm. Skim fat from pan juices, add stock and wine and any remaining conserve mixture to pan, place over a medium heat and bring to the boil, stirring constantly for 3-4 minutes or until sauce reduces and thickens slightly. Pour sauce over pheasant and serve immediately, with vegetables.