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4 to 6
Easy
Published 1965
To prepare birds: cut each bird into 8 serving pieces and sauté the wings, breasts and thighs in butter until golden. (Keep the drumsticks for another use; they are excellent devilled.) Season well with salt and freshly ground black pepper, and continue to cook until pheasant is tender. Remove pieces and keep warm.
To make fruit sauce: remove half the fat in the pan; add cognac and set