Seasoned pheasant with prunes

Tags: elegant, lunch, made, cold
. Serves 8. 20 steps
2 1/2 l water Make stock Cook in boiling stock, 20 minutes per 450g. Cool in stock. Refrigerate unwrapped overnight.
1 carrot chopped
1 onion chopped
black peppercorns
No.11 pheasant Remove bones by cutting through spine bones
bird   Lay flat Sew flesh together with needle and thread. Roll up in cheesecloth, or in parchment and foil. Tie up with string
3 rashers bacon   Place over, trim to cover flesh
375g pork mince combine   Spread half the meat down the middle, place prunes on top, cover with remaining meat
125g ham mince
2 tablespoons pinenuts toast
1 onion chop Sauté 2 minutes
1 clove garlic crush
30g butter
1/2 cup parsley chopped
1 egg beat lightly
8 prunes pitted Soak several hours, drain
1/3 cup port
Cut in thin slices to serve.
More commonly made with chicken, stuffed with capsicum.