Pheasant Carbonara

Preparation:

Preparation: Prepare a stuffing with the sausages, the pheasant's liver, a few first roasted and chopped chestnuts, a little butter, some chopped parsley, a little breadcrumbs soaked in milk and squeezed and some truffle trimmings put soaked in marsala. Fill the pheasant with this filling, wrap it in the bacon as usual, tying it with a thin thread, brown it in a saucepan with half the oil and half the butter, and when it is cooked, remove the bacon, add a small glass of cognac and then serve with the puree of potatoes.