Cut the bird into portions.
Chop the carcass.
Melt the butter in a thick bottomed pan.
Add the carcass, sliced onion, carrot, celery and color slightly.
Pour off the fat.
Deglace with the wine.
Add the garni and mushroom trimmings and demi glace. Simmer for 1 hour.
Pass the sauce through a strainer on to the bird and heat through in a saute pan, together with the quartered or turned cooked mushrooms.
Serve in a casserole , garnish with heart shaped croutons spread with game farce.