First pluck and clean the pheasant and wash the bird under running water. Put salt, butter, oil and diced
bacon into a saucepan and cook until golden brown. Add the chopped vegetables, a bay leaf, garlic, pepper
and white wine, let the wine evaporate, while stirring the pheasant often. When the wine has evaporated,
cover the pan and leave to finish cooking, adding, if necessary, a ladle of vegetable stock. Sieve the sauce
and put it back on the heat. Mix mascarpone with cognac to make a creamy sauce, add it to the stock and
leave on the heat for a few minutes. Carve the pheasant and serve with the sauce, flavoured with truffle
shavings.
1 pheasant weighing approximately 1 kg, 100 g bacon, 1 medium sized truffle, 100 g mascarpone cheese, 50 g butter, 2 celery stalks, 2 carrots, 1 onion, 1 clove of garlic, 1 bay leaf, 1 small glass of brandy, ¼ cup dry white wine, a little stock, salt and pepper, extra virgin olive oil.
