Pheasant Supreme with Truffle

Put the pheasant breasts and livers in a container with the saffron, mushroom powder, chopped onion, olive oil, rosemary, sage, whiskey and bay leaves and marinate for a few hours.

Later, take out the pheasant breasts, dry them and roast them in half of the butter on both sides until golden brown. Remove from the roasting pan. Later, place the livers in the roasting pan. Remove sage, rosemary and bay leaves from marinade, pour marinade to livers. Simmer quietly on low heat for 10 minutes. Then blend everything together in a hand blender.

Melt the remaining butter in the frying pan, add the liver paste, season with salt and season with pepper. Pour in the pheasant breasts and heat through. Arrange on individual plates and, at the table, scoop the truffles over them in portions.

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