Pheasant with Mushrooms (Piedmont)

Meat

The mushrooms used should be well-flavored ones- preferably not cultivated white mushrooms.

Wiipe the pheasant and cut it into serving pieces. Heat half the oil with the butter in a pan or heavy casserole and brown the pheasant pieces. Season to taste with salt and pepper. Pour over the brandy and ignite it. When the flames have dried down, add the onion, celery and herbs, and continue to cook until these are soft. Add the stock, cover the pan and continue cooking over a low heat until the pheasant pieces are tender, about 40 minutes.

Clean the mushrooms, discarding the stems. Slice the caps and drop them into water acidulated with lemon juice for a few minutes. Drain and pat dry. Heat the remaining oil in another pan and saute the mushrooms for about 10 minutes. Transfer them to the pan with the pheasant. Stir gently and continue cooking for a few minutes longer to impregnate the sauce with the flavor of the mushrooms.

Serve the pheasant with the sauce on a hot platter, sprinkled with truffle, if used.

Serves 3 to 4.