A Vatel favourite, the bird is half roasted, half braised with a deep, rich sauce. It is best made the day before and warmed gently the next day as the flavour deepens remarkably. It takes a bit of preparation but really is well worth it!

Preheat the oven to 450° F. Heat the olive oil in a pan, season the pheasants well and brown on all sides. Roast in the hot oven for 10 minutes to half cook. Remove from the oven and cool slightly. Turn the oven down to 300° F.

Cut the legs off the pheasant and remove the drumsticks. Cut the breast through the breastbone and trim well. Chop the rest of the bones along with the drumsticks.
Place the celery, carrots, onion, garlic and bones into the pan and brown well. Flame with Cognac, add the red wine, juniper and bay and reduce until almost evaporated. Stir in the flour, add the boiling stock, peppercorns, pinch of salt and redcurrant jelly.
Bring the sauce to the boil and gently simmer for 20 minutes, then strain through a fine sieve. Re-season if needed.

Place the jointed pheasant into a casserole dish and cover with the sauce and sautéed mushrooms. Process the livers into a puree and add to the casserole, gently warm on the stove, do not boil or the pheasant with toughen very quickly, then cover and place in the oven. Warm through for 30 minutes. The meat will just be cooked and should be delicious and succulent.