Sautéed Pheasant (Sauté de Faisan)

Ingredients

• 1 young pheasant
• seasoning
• butter
• sauce as directed by the formula used

Instructions

1. Take a young pheasant well in flesh and cut it up as for chicken for sautéing, removing the drumsticks, which are not to be served.
2. Season the pieces.
3. Sauté them in butter, keeping them just cooked.
4. Dish up in a timbale and cover it.
5. Deglaze the sauté pan and prepare the sauce according to the indications of the formula used, keeping it short.
6. Pour the sauce over the pieces of pheasant just at the moment of serving.