Braised pheasant with sloe gin and chestnuts

Add 1 tablespoon of olive oil to a frying pan over a medium heat. Once hot, fry the shallots and bacon for 5 minutes, or until golden. Add the chestnuts, cook for a few more minutes, then transfer the shallots, bacon and chestnuts to a heavy, lidded casserole pan using a slotted spoon. Sprinkle the juniper berries over the shallot and bacon mixture

Add the butter and remaining olive oil to the frying pan and season the pheasants inside and out. Once the butter is foaming, place the pheasants into the pan and brown on all sides. Tuck 2 sprigs of thyme and a bay leaf inside each pheasant and add to the casserole

Deglaze the frying pan with the white wine and add the sloe gin. Pour the liquid over the pheasants

Place the casserole pan over a medium heat and heat until simmering. Cover with a lid, lower the heat and continue to simmer for 40 minutes, until the pheasants are cooked through

When almost ready, fry the remaining bacon and chestnuts in a little butter, until golden

Remove the pheasants from the casserole and skim off any excess fat from the cooking juices, using a spoon. Increase the heat and allow the sauce to reduce and slightly thicken

Garnish with the bacon and chestnuts, and a little parsley. Serve with mashed potato or celeriac and seasonal greens on the side