Preheat the oven to 375°F/190°C. Clean and attach the pheasant with kitchen twine. Brown the pheasant in the oil.
Place half the apple slices on the bottom of a saucepan. Pour in the melted butter. Season the pheasant and place on the bed of apples.
Scatter the remaining apples around the pheasant. Roast in the oven for 1 hour and 15 minutes or until tender.
Pour the cream and cognac over the pheasant and apples.
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