Pheasant, foie and green grapes

For the pheasant:

• Remove the extremities from the pheasant and remove the breasts.
• Cut the breasts into books for stuffing and marinate them in a little brandy and port.
• Remove the bones from the ends. Reserve the meat for stuffing.
• Make a stock with the carcasses, skin and bones.

For the farce:

• Grind lean pork together with the meat from the extremities.
• Add gluten-free, crustless sliced bread soaked in milk and eggs.
• Season with salt and white pepper and mash to a smooth paste.
• Toast some pine nuts in a frying pan and, off the heat, add the foie gras to make a cream.

For stuffing the pheasant:

• Place the farce on top of the open breast.
• Place the foie gras and pine nut cream on top of the pastry.
• Close the breast in the shape of a cartridge and flange the piece.
• Season with salt and white pepper. Seal in the frying pan in which we will make the bresa.

For the sauce:

• Drain the vegetables from the bresa, saving the stock, and place them in the thermomix.
• Add the necessary stock to obtain the texture of a sauce, blend and emulsify.

For decoration:

• Make apple batons.
• Place in a mould with port and osmotise in the vacuum machine.
  

MOUNTING:

• Make 1 cm. discs from the pheasant cylinder.
• Place in a frying pan with the sauce and some grapes and regenerate.
• Place a tear of apple puree on the plate and, with the help of a ring, a disc of chestnut puree.
• Place the pheasant discs with the grapes on top of the apple puree and cover with the sauce.
• Skewer the osmotised apple sticks into the chestnut puree.