Roast Pheasant with Quince, Blackberries and Heather Honey

I thought it was really, really nice; unfortunately, though, I was too distracted by how difficult it was to get the meat off the bird, and the heated discussion we were having at just that point to really concentrate on the food, so I didn't really notice the specific flavour of the pheasant (what a shame!) - but I did enjoy the sauce and the tart berries and quince a lot! DH thought that the pheasant tasted slightly gamey, but also slightly sweet, which is why he thought that the sauce was actually a little too sweet to go with the pheasant. If you don't mind losing the gamey flavour, perhaps making this with a (strongly salted) chicken might be a good idea? A chicken might be too bland for the sweet sauce, though, and obviously you would need to adapt the roasting time.

As with the Grand Marnier Soufflés, you will have to do quite a lot at the end, and so the pheasant isn't really the easiest dish to serve for guests, even though it's really a showpiece meal.