Serves 2

1 young pheasant, cleaned

Salt and pepper to taste

1 Spanish onion, sliced

1 stalk celery, diced

1 carrot, peeled and sliced

2 sprigs thyme, or 1/2 teaspoon dried

4 tablespoons clarified butter

2 tablespoons cooking oil

3/4 cup chicken stock

2/3 cup madeira wine

1/2 cup heavy cream

3 teaspoons green peppercorns, rinsed

Sprinkle bird inside and out with salt and pepper. Blend onion, celery, carrot and thyme and stuff bird. Melt clarified butter in deep skillet with oil. When hot, brown pheasant evenly over medium heat, turning often. Remove bird and place in covered roasting pan. Add remaining vegetables, 3 tablespoons of fat from the skillet, 2 tablespoons of stock and 3 tablespoons of madeira. Cover and cook atop stove over medium heat, basting and turning occasionally (about 30 minutes for rare, 45 minutes for medium, 50 minutes for well done).

While bird is cooking, make the sauce. Discard fat from pan and add remaining stock and wine. Bring liquid to a boil, scraping bottom of pan, and simmer until reduced to 1/2 cup. In a separate pan, reduce cream to 1/4 cup. Add to skillet, along with green peppercorns and meat juices, simmer briefly, and adjust seasonings.