Ingredients (for 6 people)

• 1 pheasant
• butter, onion, carrot
• 1 glas of white wine
• stock, salt and pepper
• white truffle from Alba

Clean the pheasant, divide it into pieces, brown it with butter, onion, carrot, a pinch of salt, moisten it with a glass of white wine and a little boiling broth. Add pepper as necessary, cover the casserole and reduce the heat.

When the pheasant is cooked, dilure juices with boiling broth, strain it, return it to the heat and reduce it to a syrupy consistency.

Pour the sauce on the pieces of pheasant, already on a serving plate, covering them with a truffle from Alba.

Recommended wines
Perfect with a Nebbiolo d’Alba or a Roero DOC