Finely chop or mash the pheasant liver with the chicken livers and the ham fat. Salt, pepper, add thyme leaves and the ground sage leaves, mix. Put this mixture into the pheasant. Truss. Put 1 tablespoon of butter into the casserole. As soon as it froths, put in the pheasant. Brown all over over a moderate heat to avoid burning the butter. Sprinkle with the brandy, do not flambÄ, cover. Remove from the heat, marinate for a few minutes, then cover and cook over a low heat. Cook for 30 to 35 minutes, turning the pheasant from time to time. Fry the slices of bread in butter over a moderate heat until golden. Keep warm. To serve, empty juices inside the pheasant into the sauce, cut the pheasant into pieces. Lightly spread all the toast with the stuffing before topping with a piece of pheasant. Serve the juice in a gravy boat. Serve with a green pea purÄe. If you roast the pheasant in the oven, serve in the same way but sew up all the openings to help retain the juices and not to dry out too much, wrap in a very fine bard. Bake for 30 to 35 minutes.
