Ingredients

2 young pheasants              
3 tablespoons butter
3 tablespoons                      
2 tablespoons lemon juice
4 slices of fresh pineapple    
2 tablespoons pineapple juice
1 orange                               
Seasoning
4 tablespoons brandy   

Method 

Joint the birds and sauté the pieces in butter until golden.

Season well and cook slowly until tender.  Arrange on serving dish and keep warm.

Remove half the fat from the pan and flame with the brandy.

Add the stock and boil briskly for a few minutes, scraping down the sides of the pan.  Add the fruit juices.  Reboil and pour over the bird.

Garnish with segments of orange and pineapple.