Roast Pheasant with White Truffle Pasta
(Serves 2)

1 whole 2 - 2.5# pheasant
3-4 T bacon fat
½ onion, chopped
½ cup Madeira
2 cups chicken stock, not canned
1 sprig thyme, 1 bay leaf, 8 peppercorns
2 slices bacon
2 T white truffle butter or oil
1.5 cups cooked fine pasta
Parmesan Reggiano, grated
2 T minced chives

Directions

Preheat oven to 325. Cut legs / thighs from whole bird. Remove wings and back bone. Sear legs / thighs in bacon fat on both sides. Remove legs, add onion and caramelize. Add Madeira, stock and spice / herb. Bring liquid to simmer, add legs, wings and back bone, cover and place in oven. Cook approximately 1.5 hours or until tender.

Stain liquid and reduce 2/3rds. Remove leg / thigh meat from bones. Turn oven up to 375 degrees. Season breasts with salt and pepper. Sear in bacon fat on all sides. Wrap in bacon slices and secure with string. Place breasts in oven approximately 20 – 30 minutes. Bring reduced braising liquid to simmer, add white truffle butter. Add cooked pasta, chives and cooked leg / thigh meat. Keep warm. Remove bacon from roasted breasts, carve and serve with pasta…sprinkle with Parmesan Reggiano and vegetable as desired.