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Pheasant with Truffles

6 servings

Ingredients

• 250 g truffles
• 250 g pork (diced)
• salt (a little)
• 1 glass Madeira
• white pepper (crushed) (a little)
• 1 piece pheasant
• 0.5 cup truffles (for the sauce)

Instructions

1. Serves 6.
2. Peel 250 g of truffles, slice them thinly, and cook until tender with 250 g of diced pork, a little salt, and 1 glass of Madeira.
3. Mix the cooled farce with a pinch of finely crushed white pepper, fill the eviscerated pheasant with it, carefully sew it up, and let it rest in a cool place for 2-3 days.
4. Afterward, roast the pheasant as described previously and add ½ cup of tenderly cooked, sliced truffles to the sauce.

Modernized from a treasured 19th-century German cookbook.