1 carrot, sliced
1 celery stalk, sliced
1 garlic clove, halved
125²µ/4½´Ç³ú kale, tough stalks removed, leaves roughly chopped
1 leek, sliced
1 shallot, roughly chopped
finely grated black truffle, to taste (optional)
150²µ/5½´Ç³ú wild mushrooms, cleaned
500ml/18fl oz chicken stock, simmered until reduced in volume by half
200g/7oz ‘00’ pasta flour, plus extra for dusting
sea salt and freshly ground black pepper
50²µ/1¾´Ç³ú butter
2 tbsp double cream
2 free-range eggs, plus 1-2 tbsp water as needed
2 whole pheasants, cleaned (ask your butcher to do this for you)
5 tbsp Madeira