Pheasant en Salmis

Pheasants should be hung to improve their flavour but often this is not possible. If you have a spacious and cool cellar, it is worth making the effort. Purchase the pheasants unplucked and undrawn. Tie the legs together with strong twine and hang in an airy place for two days, then pluck and draw the pheasant, reserving the livers. If this is not possible, lay the plucked pheasant on a dry cloth on a tray. Sprinkle with a little Cognac and leave in the refrigerator for 2-3 days.