Pheasant with Apples

• 1 young pheasant
• 4 ounces of butter
• 8 medium sized cooking apples

Heat 3 ounces of the butter in a sauté-pan, and brown the pheasant on all its surfaces. Meanwhile, peel and core the apples and chop them into small pieces. Melt the remaining 1 ounce of butter in the bottom of an earthenware casserole and sauté the chopped apples in it with a pinch of sugar. When they are a little softened, put the pheasant on top of them with the juices from the sauté-pan and