Czech pheasant in cream sauce (Bažant na smetaně)

1. Joint the pheasant (whole, or legs and breasts) into 4 pieces, rinse, pat dry and season with salt and pepper. Crush the juniper berries with the flat of a knife.

2. In a heavy-based pan render the diced bacon in the butter, then brown the pheasant pieces all over for 6-8 minutes until golden and take them out.

3. In the fat, sweat the finely chopped onion and sliced carrots for 5 minutes, add the juniper, return the meat and pour in the stock. Cover and simmer gently for 60-70 minutes until the meat comes easily off the bone.

4. Take out the meat and keep warm. Blend the vegetables and liquid with a stick blender until smooth (you can remove the juniper first).

5. Whisk the flour into the cream until smooth, add to the sauce and cook over low heat, stirring, for 5 minutes until thickened; season with salt and pepper and return the meat.

6. Serve with bread dumplings or buttered spaetzle and cranberry sauce.

Tip: Czech game cooking traditionally uses a creamy vegetable sauce in the style of "svíčková" – the juniper and bacon make up for the leanness of pheasant, keeping the meat juicy.