A great recipe for the gourmet. Head to La Truffe Sauvage in Lake Charles, Louisiana for a world-class dinner served with wine from its large international collection. Try one of Chef Mohamed Chettouh's specialties – Stuffed Pheasant Breast. He is gracious enough to share his recipe.
Pheasant Breast Stuffed with Leek and Fennel
2 whole pheasant 3 pound each
1 cup julienne leek, blanched
1 cup julienne fennel, blanched
Salt pepper
Butcher string
For the natural jus
1 cup diced leek
1 cup diced carrot
1 c
