Faisan aux Fruits

• 2 fat pheasants
• 2-4 tablespoons butter
• salt and freshly ground black pepper

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