Pheasant breasts with whisky & tarragon pears

1. Preheat the oven to 200°C, gas mark 6. Heat the butter in a non-stick ovenproof frying pan or casserole over a high heat until foaming. Add the pheasant breasts and brown on all sides. Transfer to a warm plate.

2. Add the bacon, shallots and pear slices to the pan, and fry over a medium heat for 4-5 minutes until just browning. Scatter with tarragon, then add the whisky (or brandy), heat through and, if you like, flame with a match, shaking the pan until the flames die down. Add the stock and bring to the boil, then place the pheasant breasts on top.

3. Roast for 25-30 minutes until the pheasant is just tender, there is no pink meat and the juices run clear. Remove the pheasant and pears from the pan, cover and set aside to rest. Bring the contents of the pan to the boil over a high heat, scraping up any residue, and simmer until reduced by half. Stir in the crème fraîche and return to the boil to thicken. Season to taste.

4. Serve the pheasant with the pears, shallots and bacon, with the pan juices spooned over. Delicious with roasted sweet potatoes and steamed greens.