Creamy Pheasant

Preparation:

Preparation: Clean the pheasant, salt and pepper it internally and tie it to keep it in shape. Brown it in a saucepan with the butter, add salt and pepper, add the sliced onion and cook over a moderate heat for about half an hour. Wet with the warm cream and lemon juice and flavor with a pinch of paprika, drain the onion and finish cooking the pheasant, sprinkling it occasionally with the sauce collected on the bottom of the container. Drain the pheasant, cut it into pieces, arrange it on a serving plate, sprinkle it with the sieved cooking sauce and spread the thinly sliced truffle over it.