Remove skin and bones from cold breast, then put through meat grinder with small to medium holes, set aside.
In a medium saucepan, add butter, onion and garlic.
Sauté until onions are translucent, deglaze with cognac.
Reduce mixture to half the volume.
In a medium mixing bowl, add onion mixture, pheasant and remaining ingredients.
Mix until very well blended.
Add to a decorative mold or mold into desired shape.
Place covered in a refrigerator for 1-2 hours, or until fully set.
Serve with breads, nuts and dried cranberries.