Serves 4

Dumpling Dough
Weigh out 4 oz (110 g) flour and mix it with 3 tbsp (0.7 dl) water and a pinch of salt.
Knead the dough until smooth, then roll it out thin. Use a cutter to make 8 large circles.

Filling
Use half of the pheasant rillettes (made from one pheasant leg) and divide it into 8 even portions.
Place a small spoonful in the center of each dough circle.
Brush the edges lightly with egg white, fold one side over, and seal the dumpling.
Use a fork to press the edges together.

Cooking
Heat a bit of oil in a pan and fry the dumplings on one side until golden.
Add 2 tablespoons of water, cover with a lid, and let them steam until the water has evaporated.
Add a touch more oil and fry again until crisp on both sides.

Green Salsa
Finely chop sage, cilantro, and parsley.
Stir in olive oil and apple cider vinegar, then season with salt and pepper to taste.

Serve the dumplings hot with the fresh salsa on the side — a wild take on comfort food that’s as good in the kitchen as it is around the campfire.