For the pheasant, heat the oil in a small frying pan over a medium heat and place the pheasant, garlic and thyme into the pan. Season well with salt and freshly ground black pepper and cook for 15 minutes, turning once, or until cooked to your liking.
For the salad, place the spinach, orange segments and peach pieces into a large bowl and mix well.
For the wild mushroom dressing, heat the olive oil in a small saucepan, add the mushrooms and cook gently for 2-3 minutes.
Add the wine, turn up the heat and simmer for 2-3 minutes, or until reduced by half.
To serve, place the salad onto serving plates, top with the pheasant legs and drizzle over the mushroom dressing.
