Ingredients

1 Pheasant jointed into two legs & two breasts, truffle inserted under the skin & seasoned with salt & freshly ground black pepper 8 Slices fresh black truffles 1 teaspoon chopped truffle 6 Cloves Garlic peeled 4 pieces of zest of Lemons of 1/2 Lemon 8 sage leaves 1 sprig Thyme 1½ cups Milk 2 carrots slowly roasted with thyme & honey 1 bunch of English Spinach washed and cooked in a little butter Extra Virgin Olive Oil to cook and drizzle

Description

In A Hot Pan Brown The Pheasant Leg, Add The Garlic Cloves, Sage, Thyme, Lemon Zest Juice & Milk. Slowly Cook The Pheasant Legs, Till The Milk Is Reduced & Split Into Curds & Whey Approximately 20 Minutes, Add The Chopped Truffle & Check For Seasoning. Se

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