Truss the pheasant en Entrée and place in an earthenware casserole or Terrine with
Cover with the lid and place in the oven to cook for approximately 40 minutes. Remove the lid and colour the pheasant when it is almost cooked.
When ready, place on a suitable dish and surround with the nuts from the cooking. Pass the cooking liquid through a fine strainer, add
Lightly coat the pheasant and nuts with this sauce and serve the remainder separately in a sauceboat.