How to make
Carefully melt 1.7 oz (50 g) of the butter at room temperature and mix it with the chopped garlic, black pepper and as much salt as you like. Coat the pheasant inside and out with the flavored butter mixture.
Pour the olive oil into a suitable baking pan and heat it on the stove. Put the pheasant inside and fry it very briefly, by turning it, so that it is browned evenly on all sides.
Place the baking pan with the pheasant in an oven preheated to 450°F (230°C) and bake it for about half an hour. When the bird is ready, remove both legs from the body and cut the breast into two pieces, but without removing the breastbone.
Cut the mushrooms and pheasant liver into slices and fry them in the remaining butter. When the mushrooms aquire a golden color, sprinkle them with flour and paprika. Pour the brandy and cream and stir over low heat, until it boils. Lower the heat and boil for another two minutes.
Pour this prepared sauce over each of the portions of pheasant and serve them.
