Pheasant à la Bohémienne

Ingredients

• 1 pheasant
• 1 small foie gras
• salt
• Paprika
• raw truffles
• butter
• 1 glass cognac
• a few spoonfuls of reduced game jus

Instructions

1. Season a small foie gras with salt and Paprika.
2. Stud it with quarters of raw truffles and poach it for 20 minutes.
3. When it is cold, introduce it into the pheasant, which must be very fresh.
4. Truss the bird and cook it in butter, in a casserole or a cocotte, for 45 minutes.
5. At the moment of serving, remove part of the cooking butter.
6. Sprinkle the pheasant with a glass of flamed cognac and add a few spoonfuls of reduced game jus.
7. Serve just as it is.