Faisan farci à la périgourdine

• 1 lb (500 g) hen pheasant, giblets reserved
• 1 medium onion, chopped

Stuff the pheasant with the onion, its giblets, half the bacon, salt and pepper and 1 tablespoon butter. Sew up the opening and brown the bird in oil and butter with the rest of the bacon in a flameproof casserole.

Flame with the Armagnac, add the Verjus and the bouquet garni. Cover and simm