Unless a great amount of care is taken, a Sauté of pheasant tends to be dry and should not figure on the menu without a certain amount of reservation. Nevertheless, if necessary, young plump pheasant should be selected and cut in the same way as for a Sauté of chicken—the drumsticks of the legs, however, should not be used.
Season the pieces of pheasant and sauté in butter keeping them just cooked. Arrange in a deep dish and keep covered.
Deglaze the pan and prepare the sauce as required by the chosen recipe; its quantity should be kept to a minimum and poured over the pheasant at the last moment.
© 1903 All rights reserved. Published by Taylor and Francis.