Pheasant Stuffed with Truffles (Piedmont)

Meat

The dish should be started the day before it is to be served.

Wipe the pheasant and truss it, pressing the legs tightly against the breast. Clean the truffles and slice them thinly. Pound the pork fat to a paste and stuff the pheasant with the truffles and fat. Put it into a deep, heavy casserole with a tight-fitting lid and leave in a cool place for 24 hours.

Secure the strips of bacon on the breast of the pheasant. Place the bird on a rack in a baking pan, season with salt and sprinkle with olive oil. Roast in a hot oven (425 degrees) for 30 to 45 minutes, depending on the size and age of the bird.

Take the pheasant from the pan, carve it, re-shape on a heated serving dish and return to a low oven to keep hot. Put the pan with the cooking juices on top of the stove and re-heat, stirring well. Strain over the pheasant. Insert a few feathers in the tail end of the pheasant and garnish with little bunches of watercress.

Serves 3 to 4.