Pheasant à l'Angoumoise

Ingredients

• 1 pheasant
• 300 grammes very fresh leaf lard (panne)
• 123 grammes truffles
• 12 chestnuts cooked in Consommé
• seasoning as for ordinary truffling
• bards of pork fat
• sauce Périgueux

Instructions

1. Pass the very fresh leaf lard through a sieve and mix it with the peeled, quartered truffles and the cold chestnuts cooked in Consommé, seasoning as for ordinary truffling.
2. Stuff the pheasant with this mixture.
3. Wrap the bird in bards.
4. Roast gently for three quarters of an hour, removing the bards 7 to 8 minutes before the end of cooking so that the outside colours.
5. Serve a sauce Périgueux at the same time.