Fried pheasant

2 servings
1 hour 45 min

Put lemon zest, pepper, bay leaves, fennel seeds (optional), thyme sprigs, sugar, honey in a saucepan. Pour in the water. Place on a medium heat and bring to a boil. Cut the quince into wedges, place in boiling syrup and cook for 25-45 minutes. When the quince is cooked, remove the pan from the heat, then, using a slotted spoon, remove the quince. Place a large pan of olive oil over a medium heat, heat it, place the bacon pieces on top of it. Fry the bacon for 4-6 minutes, stirring constantly (until browned). Season the pheasant pre-chopped into large pieces with salt and pepper and place in a pan to the bacon. Send the quince there. Fry the pheasants on each side for 3 minutes (as much as possible if you want more roasted meat). The meat should be browned and the quince caramelized. Divide the meat, bacon and quince between two heated plates. Heat the pan well, pour in 100ml of syrup. Wait for the liquid to decrease in half, remove from the heat, mix with butter until melted, season to taste with salt and pepper, if necessary. Pour syrup over the meat and serve to the table. Enjoy your meal!