Pheasant pudding with sage and bacon

This is really a warm mousse but with a firmer texture, so calling it pudding meets expectations better. My professional kitchen has access to meat stocks, reduced veal jus, game gravy, etc, but my home kitchen doesn’t, so a packet of posh ready-made gravy improved by a shot of amontillado sherry will substitute. The strange brown powders and cubes with their overpowering taste, though, will not help as they are way too salty. If this is all you have, scatter some dressed salad leaves aroun