Pheasant with star anise

For some reason, we haven't eaten much game this season, which is a shame as it's generally pretty plentiful round our way.  We set to rectify that over the Christmas break with a caserole of pheasant when my folks came to stay.  I've blogged before about using the more gentle asian spices with game birds but I do feel it's a winning combination - adding a light touch to what can be quite a heavy dinner.

For this dish, I wanted to cook the pheasant on the bone but to serve the breasts separately.  This works out pretty well, as the crowns of pheasant stay together quite nicely and the bones add flavour as ever.  And, as I was only serving the breasts, the legs were kept back for a pasta dish (in fact, they're in the freezer awaiting their pasta, red wine and tomato-sauce marriage).

To joint the birds, simply remove the legs and wings.  Add the wings to the stock pot.  Now, stand the birds on their head-end and usign a large, heavy knife or a cleaver, cut down separating the breasts from the backbone, keeping both breasts intact on the bone.

Pheasant with star anise
(serves 4)

2 pheasants (see above)
3 large carrots sliced thickly
2 onions, sliced
oil or oil and butter
4 rashers bacon cut into lardons
4 whole star anise
4 whole cloves
2 heaped teaspoons coriander seed, crushed finely
salt and pepper to season

Throw the backbones of the pheasant (plus wings and any grizzly bits you may encounter) into a stockpot with one of the carrots and one of the onions.  Cover with water and leave to simmer gently for an hour or so, skimming any scum which rises, to make a stock.  Strain the stock and throw-away the bones.

Heat the oil in a large heavy flame-proof caserole and quickly brown the pheasant crowns - you may need to do them separately.  Remove from the pan and turn the heat down.  Add the onion, carrot and bacon and allow to sweat down for a few minutes. 

Return the pheasant crowns, add the star anise, cloves and the coriander seed and pour in enough stock to almost cover.  Season well.  Simmer gently for around 30 minutes until the pheasant is nicely cooked through.

Remove the pheasant crowns.  You can now put the whole thing on hold if you like, and reheat later. 

To serve, bring the sauce to a rapid boil to reduce a little.  Take the breasts off the bone whole.  Reduce the heat of the pan and return the pheasant to the pan to heat through gently (be careful not to overcook at this stage!).

To serve, carve each breast into three or four pieces and pour over a good ladle of sauce, trying to avoid giving people whole cloves or coriander seeds!

Good with either mashed potato and buttered spinach, or with noodles and bok choi.

tags: game  pheasant  

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