Pheasant Souwaroff

Ingredients

• 1 pheasant
• 6 medium truffles
• 1 glass Madeira
• a few spoonfuls light meat glaze
• 200 grammes raw foie gras
• bards of pork fat
• 1 small glass Madeira
• as much game stock

Instructions

1. Cook 6 medium truffles for 5 minutes with a glass of Madeira and a few spoonfuls of light meat glaze.
2. Put these truffles in the terrine in which the pheasant will finish cooking.
3. Cut 200 grammes of raw foie gras into large dice and stiffen it in the truffle cooking liquid.
4. Stuff the pheasant with the foie gras.
5. Truss it, bard it and pot-roast it two thirds of the way.
6. Put it in the terrine with the truffles and add the pot-roasting juices, a small glass of Madeira and as much game stock.
7. Cover the terrine hermetically and complete the cooking in the oven for a quarter of an hour.
8. Serve just as it is.