Slide some slices of truffle under the skin on the breast of the pheasant then stuff it with truffles as described for Dindonneau Truffé; cook en Casserole with a little butter.

When ready, remove the fat from the casserole and surround the bird with Brussels sprouts sautéed in a little brown butter and mixed with diced salt belly of pork fried in butter.

Cover the whole with a little Sauce Demi-glace flavoured with truffle essence, replace the lid and place in a warm oven for 5–6 minutes.