Pheasant with Mushroom, Kale and Figs

Ingredients

• 150 g Caster Sugar
• 100 g All-Butter Puff Pastry
• 100 ml Gravy
• 25 g Butter Plus extra to finish the purée
• 2 tbsp Unsalted Butter For frying pheasant
• 2 tbsp Unsalted Butter For the mushrooms
• 3 piece Figs Halved, for the tart
• 300 g Figs Whole, ripe black or green
• 2 tbsp Port
• 500 ml Chicken Stock
• 2 piece Pheasant Crowns
• 1 g Salt To taste
• 1 g Black Pepper To taste
• 2 sprig Thyme
• 2 clove Garlic Crushed
• 2 tbsp Olive Oil
• 0.5 head Kale
• 200 g Mixed Wild Mushrooms Such as girolles, chanterelles and trompets