The adventurous diners choose their own entree from a selection of live exhibits, a reflection on patience and a commentary on preferred quality and freshness in that country's cuisine. W e in North America have only recently developed a taste for the Asian descendent whose history stems back centuries to sparsely laid tables of Himalayan foothill peasants but whose culinary treasures are also sported by opulent European hunters, still. I find the blend of leeks and champagne, together with the natural sweetness of parsnips and pears, a combination duly suited for the glorious pheasant.
S erve with roasted yams and sauteed green beans with toasted pecans.
P ull away the breast skin of the bird by carefully inserting a finger under the skin at the neck, creating a space between the breast meat and the skin. Do the same on the other end, below the ribs. With a sharp knife make 2-3 slits in the skin and flesh of both legs on all sides. Stuff as much of the leek, scallion and proscuitto mix under the breast skin and into the slits as you can. Combine any excess with the remaining 1 cup of leeks with the parsnips and pear slices and stuff inside the cavity.