Instructions

1. Cut the ends of the chiton and lay in pan with metered butter, season and let brown on all sides. Add a small cup of water, close with lid and let simmer till soft and cooked through.
2. Brown the pheasant on all sides in large pan with melted butter. Roast in the oven for 45 minutes in pre heated oven at 180C. Remove from oven and pan and let rest the pheasant rest on a cutting board.
3. In a saucepan add the beef or game stock and let reduce by 2/3. Discard the fat in the roasting pan and add to the stovetop on high heat, add the cognac and deglaze the pan, you can either cook out the alcohol or set on fire ( flambee). Add the reduced stock and let simmer. You can add creme if you like or season and serve without.