Pheasant Casserole recipe (Casserole)

Instructions

Truss legs and wings of pheasant close to the body and rub skin with a little salt. Cover breast of bird with strips of larding pork. Place in a roasting pan along with 4 tablespoons of the butter and roast in a preheated 425°F oven for 45 minutes. Before the bird is done, heat the remaining 2 tablespoons butter in a heavy casserole with a tight fitting lid. Add truffles and saute for a few minutes.
Remove pheasant from oven, discard pork, and cut off cord.
Place bird in casserole. Skim, fat from pan and discard. Add the gravy and Madeira to remaining pan juices. Bring to a boil, stirring constantly until smooth. Then stir in cognac.
Pour this sauce over the pheasant, cover, return to oven, and continue roasting at the same temperature 15 minutes.

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