Gourmet Game Bird with Berries

Pre-heat the oven to 200°C | 400F | gas 6. Rub the pheasant pieces with the groundnut oil and season well.

Heat a large, heatproof frying pan over a moderate heat then sear the pheasant pieces, working in batches, until lightly coloured all over.

Place the pumpkin in a shallow roasting tray and drizzle with the olive oil. Season and toss to coat well in the oil and seasoning. Roast in the oven for 30 minutes until soft and lightly coloured.

Sit all the pheasant pieces back in the pan and transfer to the oven. Roast for 25-30 minutes until the pheasant is cooked through; the breast pieces with take less time so remove them 5-10 minutes before the legs and keep them warm wrapped in aluminium foil.

Remove the pan with the pheasant legs in them when they are ready and keep warm along with the breasts. Deglaze the pan with the cognac over a medium heat and add the raspberries and redcurrants to warm through. Don't reduce the cognac entirely so that you have a little sauce.

Reheat the pheasant legs and breasts in a dry frying pan set over a moderate heat until the skin is crisp again.

Arrange the pumpkin wedges on serving plates and sit the pheasant next to them. Spoon the sauce from the pan with the fruit in it on top.