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INGREDIENTS (serves 4)
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Pheasant, 1 (kilo)
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White truffle, 70 g
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Raw ham, a bit faty, 50 g
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Bacon, sliced thin, 50 g
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Cooking cream, 200 g
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Cognac or Brandy
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Beef broth
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Garlic cloves, 2 – rosemary, 1 sprig – fresh sage leaves
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Extra-virgin olive oil – salt – black pepper, as needed
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PREPARATION
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Clean the pheasant, wash in water and vinegar and dry
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Stuff the pheasant with finely chopped raw ham and shaved
white truffle – season with salt and black pepper
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Cover the pheasant breast with bacon slices and rosemary
sprigs between the skin and bacon
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Tie with suitable thread and put in an earthenware pot
garnishing with garlic, sage and extra-virgin olive oil (4 tbl)
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Carefully roast over high flame and sprinkle with Brandy
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Keep on cooking for about 1h, occasionally adding a ladle of broth
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When ready, cut the thread, remove the bacon and rosemary, cut in
pieces and set aside on a plate, keeping it warm
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Remove the garlic and sage from the saucepan and combine with the
pheasant’s minced liver and cooking cream
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Cook for a couple of minutes and pass the sauce through a sieve
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Reheat the pheasant in the saucepan, place in serving plates and
complete with abundant shavings of white truffle
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