Pheasant breast with star anise, crispy bacon and red onion

Ingredients

4 pheasant breasts, (preferably with the skin on)

8 small red onions, peeled and halved

8 star anise

8 rashers streaky bacon

A few sprigs of thyme

100g butter

Salt and pepper

Cold-pressed rapeseed oil for frying

Method

Heat the 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 while 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 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 and crispy bacon. It is also nice to serve it alongside some bread sauce and watercress.

Recipe by Neil Forbes – Cafe St Honoré