Pheasant à la Crème

• 1 tender pheasant
• 4 tablespoons butter
• 2 tablespoons

Clean and truss pheasant and brown on all sides in butter and olive oil in a flame-proof casserole. Add finely-chopped carrot and onion, thyme and bay leaf. Cover casserole and simmer for 20 minutes. Pour off excess fat and flame with heated cognac. Moisten with cream; cover casserole and simmer until pheasant is tender and sauce has reduced a little.

Mash the pheasant liver with a litt