Pheasant Breast

Remove the top portion of the pheasant breast with a knife

Next, use a spoon to remove most of the breast meat, leaving only a small portion like a box without a lid

Cut the veal into slices and cook it in a hot pan with some bacon pieces until it's cooked but still slightly pink inside

Season with salt, pepper, thyme, and lemon balm

As soon as it's cooked, add Marsala wine and remove from heat immediately

Let it cool, then chop the toucinho into small pieces and mix with the veal

Sift the mixture through a fine-mesh sieve into a bowl

Also sift the ricotta cheese and combine it with the veal mixture, adding any remaining wine and chopped lengua (Lengua Salgada)

If desired, you can enrich the mixture by adding small pieces of black truffle

Mix everything well with a wooden spoon until fully incorporated

Taste and adjust seasoning as needed

Fill the pheasant breast with this filling, spreading it evenly to avoid any gaps inside

After filling, smooth out the surface of the pheasant breast with a knife, aiming for a slightly convex shape

To finish, prepare the gelatin and when it's cool but not yet set, spoon some into the 'box'

This thickened gelatin will fill in any gaps and cover the pheasant breast with a shiny layer

You can decorate with strips of lengua or disks of hardened gelatin

Leave at room temperature until the gelatin is fully firm.