Pheasant Kotschoubey

Ingredients

• 1 pheasant
• 60 grammes raw truffles
• 1 spoonful clear game glaze
• 125 grammes fresh belly bacon
• 500 grammes Brussels sprouts
• 50 grammes fresh butter
• pepper
• nutmeg
• butter

Instructions

1. Cook the pheasant in a casserole.
2. When it is almost cooked, add 60 grammes of raw truffle slices and a spoonful of clear, well buttered game glaze.
3. For the garnish, brown 125 grammes of diced fresh belly bacon in butter.
4. Add 500 grammes of freshly cooked Brussels sprouts, well drained, not refreshed and coarsely chopped.
5. Complete with 50 grammes of fresh butter, a little pepper and nutmeg.
6. Stew slowly for half an hour, timed so the garnish is ready at the moment of serving.
7. Serve the garnish separately.