Fried pheasant

Put lemon zest, pepper, bay leaves, fennel seeds (optional), thyme sprigs, sugar, honey in a saucepan. Pour in the water. Place on medium heat and bring to a boil.

Cut the quince into slices, 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.

Put a large frying pan with olive oil on medium heat, heat it up, put pieces of bacon on it. Fry the bacon for 4-6 minutes, stirring constantly (until browned). Season the pre-cut pheasant into large pieces with salt and pepper and put it in a frying pan with bacon. Send quince there as well. Fry the pheasants on each side for 3 minutes (more if you want more roasted meat). The meat should be browned, and the quince should be caramelized. Divide the meat, bacon and quince between two heated plates.

Heat the pan well, pour in 100 ml of syrup. Wait until the liquid is reduced by half, remove from heat, mix with butter until it melts, season to taste with salt and pepper, if necessary.

Pour the syrup over the meat and serve it to the table. Bon appetit!