Fagiano del Bracconiere

• a brace of large pheasants, prepared for cooking
• 6 tbsp extra virgin olive oil
• 1 large onion

Preheat the oven to 200°C/Gas 6.

Brown the pheasants on all sides in the olive oil in a large cast-iron casserole. Quarter the birds, and cut the leg and thigh pieces in half.

Fry the onion and speck for a few minutes in the same oil, then add the cloves, juniper berrie