Cut a hen pheasant into pieces: legs, wings, back and breast. Season with freshly milled salt and pepper. Put the pieces into a heavy saucepan with a large knob of butter and lightly sauté the meat. When the meat has a good colour and aroma, remove it from the pan. Deglaze the pan with
Pour the sauce over the pheasant and serve with mushrooms.
© 1978 Anthony Blake. All rights reserved.