“We’re using a lot of pheasant at the restaurant right now. Whole pheasant is relatively cheap, so use the legs for a terrine, or a stew like coq au vin. The bacon adds necessary fat, the roasted red onions are delicious, and the star anise adds an extra layer of flavour.”

Serves 4

INGREDIENTS

4 pheasant, breasts, skin on is best but without is fine

8 small red onions, peeled and halved

8 star anise

8 rashers streaky bacon

A few sprigs of thyme

100g butter

Good salt and pepper

Cold-pressed rapeseed oil for frying

METHOD

Heat oven to 180°C

Place a pan on the hob and get it hot. Add a tablespoon of rapeseed oil, and when it’s hot add the bacon to the pan. Fry until golden and crisp. Remove from the pan and leave somewhere warm on a bit of kitchen paper.

Use the same pan to heat another tablespoon of rapeseed oil then add the onions, cut-side down, to the pan. Season and add a couple of sprigs of thyme. Cook on a high heat for about 6 to 8 minutes then place them in the oven for about 20 minutes until golden and soft. Season the pheasant breasts whilst the onions are cooking.

Remove the onions from the pan and replace with the pheasant, skin-side down. Using the same pan ensures the pheasant will take on all those wonderful bacon and onion flavours. Add the butter to the pan and after 2 to 3 minutes you should achieve a nice, golden brown colour. Turn the pheasant over and add the star anise to the pan. Season again, and place in the oven to roast for 8 to 10 minutes, checking all the time so as not to over-cook. Pheasant can be eaten slightly pink, but not raw. Remove from the meat from the oven and allow to rest.

Once rested place each pheasant breast onto a warmed plate and top with the cooking juices and star anise. Accompany with the warm onions, crispy bacon and perhaps some bread sauce and watercress.