Pheasant with potato rosti, onion rings and damson sauce

Ingredients

For the pheasant
2 tbsp olive oil
1 pheasant breast
For the potato rösti
2 tbsp olive oil
150g/5½oz new potatoes, grated and squeezed dry
2 tsp butter
For the onion rings
vegetable oil, for deep frying
100g/3½oz self-raising flour
sparkling water
salt and freshly ground black pepper
1 red onion, sliced into 1cm slices and separated into rings
For the damson sauce
100g/3½oz pickled damsons, drained and stones removed
50ml/2fl oz red wine
2 thyme stalks, leaves only
2 tbsp fresh peas

Method

1. For the pheasant, heat the oil in a frying pan over a medium heat. Place the pheasant breast into the pan and cook for 4-5 minutes, then turn over and cook for another 4-5 minutes on the other side until cooked through and golden-brown on both sides. Remove from the heat and cover the pan with a lid or with aluminium foil to keep warm.
2. For the rösti potatoes, heat the oil in a small frying pan. Add the grated potato and cook for 3-5 minutes or until beginning to soften. Push a little of the butter down the sides of the potato and cook for another minute, or until the potatoes begin to form a cake. Turn the rösti over using a fish slice and cook on the other side for another 2-3 minutes. Push the rest of the butter down the sides of the rösti and cook for another minute, then remove the pan from the heat and cover with a lid or with aluminium foil to keep warm.
3. For the onion rings, place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
4. Place the flour into a large bowl, whisk in the sparkling water and stir until the batter has the consistency of single cream.
5. Season the onion rings with salt and freshly ground black pepper and dip them into the batter, letting the excess drip off. Carefully place them into the hot vegetable oil. Cook for 3-4 minutes or until golden-brown, then remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt.
6. For the damson sauce, place the damsons and red wine into a saucepan and cook over a high heat for five minutes or until reduced by half. Add the thyme leaves and peas and cook for a further two minutes.
7. To serve, cut the rösti into four pieces and place onto a plate, top with the pheasant breast and the onion rings and pour the damson sauce around the sides.