Ingredients

1 pheasant        
4 oz mushrooms
½ cupful stock   
1 rasher bacon
2 shallots           
A few truffles (if available)
½ carrot            
1½ glasses red wine
1 stalk celery     
Butter
Flour                  
2 tablespoons brandy
Seasoning

Method

Place a knob of seasoned butter inside the pheasant and brush butter liberally over the outside of the bird. Roast in a hot oven for 40 minutes

Carve the bird, removing the skin and bone. Place the pheasant slices on a fireproof serving dish and cover with slices of truffle and the mushrooms cooked in butter. 

Heat the stock in the roasting tin and pour over the pheasant.  Cover and keep warm

Chop up the skin and bones of the bird.

Cook the bacon and vegetables lightly together in a little butter.
Work in a dessertspoonful of flour until cooked.  Add the skin, bones and wine, season and simmer for ½ an hour.

Strain the sauce, return to the heat and if necessary thicken with a little beurre manie.

Flame the brandy and add to the sauce.  Pour over the pheasant. 
Simmer on the cooker for a few minutes or warm in the oven, but do not let the sauce boil.