Stuff the pheasant with a mixture of 300 g (11 oz) very fresh pork kidney fat passed through a fine sieve, 125 g (4½ oz) truffles cut in quarters, 12 chestnuts cooked in White Bouillon and cooled, and salt, pepper and a touch of grated nutmeg.

Wrap the stuffed bird in slices of salt pork fat then roast it gently for 45 minutes. Remove the slices of fat 7–8 minutes before being completely cooked so as to allow it to colour.

Serve accompanied with Sauce Périgueux.