Ingredients

1 pheasant                      
½ pt double cream
4 tablespoons butter       
2 tablespoons oil
2 tablespoons onion         
2 tablespoons carrot
1 bay leaf                         
¼ teaspoon thyme
3 tablespoons brandy       
Seasoning

Method

Draw and truss and pheasant, reserving the liver.

Heat the butter and oil in a large strong pan and brown the pheasant and liver all over.

Add the onion and carrot, both finely chopped, the thyme, crumbled bay leaf and seasoning.  Cover and simmer for 20 minutes. 

Pour off the excess fat and flame with the brandy.

Add the cream and simmer until the pheasant is tender approximately 11/2 – 2 hours, but an old bird may need longer.

Mash the liver with a little butter and brandy and spread on a slice of decrusted white bread.  Place the bird on this. 

Strain the sauce, correct the seasoning and pour over the pheasant.  The sauce should be thick.  If necessary add a little arrowroot or, failing this, cornflour but the latter is not as satisfactory.