Pheasant à la Mode d'Alcantara

Ingredients

• 1 pheasant
• Fine duck foies gras
• Quarters of truffles
• Port wine
• A dozen medium truffles
• Glace de gibier

Instructions

1. Draw the pheasant from the front, boning the breast.
2. Stuff it with fine duck foies gras mixed with quarters of truffles cooked in Port.
3. Marinate the pheasant for 3 days in Port wine, taking care that it stays covered by it.
4. Cook it in a casserole.
5. Reduce the Port of the marinade and add to it a dozen medium truffles.
6. Place the pheasant on the truffles and heat again for 10 minutes.
7. Alternatively, for the treatment à la Souwaroff, place the pheasant and the truffles in a terrine, moisten with the reduced Port to which lightly buttered glace de gibier has been added, seal the terrine hermetically and complete the cooking in the oven.
8. The same formula serves for the Perdreau and for the Bécasse.