Ingredients:

• 2 Pheasant Breasts
• 4 Thigh and Wing Meat, chopped
• 1 Egg White
• 1 Garlic Clove, chopped
• 2 Fresh Thyme Sprigs
• 25g Truffle
• Tapenade:
• 100g Green Stuffed Olives
• 50g Sundried Tomatoes
• 50g Cashew Nuts
• ½ Red Onion, diced
• 50mls Olive Oil
• 4 Horopito Leaves, chopped
• 2 Rashes of Bacon, chopped
• Vegetables:
• 200g Urunika
• 25g White Truffles
• 50mls Cream
• 100g Butter
• 6 Baby Carrots
• 6 Baby Turnips
• 2 Baby Beetroots
• 6 Pikopiko Shoots
• 100g Green Beans
• 100mls Game stock
• 100mls Olive oil
• 100g Butter
• Salt and Pepper

Hangi:

• 8x 10cm Manuka Sticks
• 12 Patete Leaves
• 1 cup Manuka Sawdust
• Hangi Sacks

Place tinfoil in frying pan and place Manuka chips onto foil.

Clean Manuka sticks and place on the bottom of the hangi rack.

Cut wings of at first joint from the body. Pluck feathers from pheasant. Cut skin along the backbone from neck to tail and peel skin away on both sides. Trim around the wing and thighs and pull skin over to keep the skin intact as much as possible.

Remove breast filet from bone, being careful to leave inner "Tenderloin" attached.

For the forcemeat: Cut remaining meat away from wings and thighs and chop into small pieces. Place into a blender with a pinch of salt, pepper, 25g truffle, fresh thyme, and egg white. Blend till smooth.

For the Tapenade: Place all ingredients into a blender and mince till smooth, check seasoning.

Lay out the skin flesh side up onto a large piece of gladwrap. Spread onto skin the pheasant forcemeat. ·Place into centre 1 pheasant breast and paste onto meat the tapenade, then top with other pheasant breast. Season meat with salt and pepper.

Fold in the sides of the skin and roll over the meat to create a sausage parcel. Use the glad wrap to keep the skin tight and to hold into place. Tie the ends together and cover with tinfoil.

Par boil baby vegetables, and place on top of the Manuka sticks with the rolled pheasant.

Place tin foil into a pan and sprinkle on Manuka chips, then place the hangi rack into pan.

Cover with Patete leaves, Hangi sacks and tinfoil and place onto gas flame. Cook for 15-20min.

Boil the Urunika potatoes until tender, strain water, mash; add butter, cream, and a small amount of truffle and season with salt and pepper.

Place another frying pan onto stove add olive oil a little butter add green beans and Pikopiko lightly fry for 2 min, add Game stock to the pan.

Uncover Hangi, slice meat and plate all vegetables. Reduce stock used for Pikopiko then pour over meat, serve hot.