Braised Pheasant with Mortadella and Poached Eggs

Heat a large pan to medium heat, add pancetta and render until pancetta is crispy.
Remove pancetta pieces leaving rendered fat in the pan.
Season the pheasant pieces with salt and pepper to taste, brown on each side in the pan until skin is crispy, about 4-5 minutes per side, remove from pan and set aside.
Add fennel and sauté until lightly caramelized.
Add the mortadella, chicken stock, and tomato sauce.
Add the pheasant and pancetta to pot.
Turn on low heat, cover and simmer for 20-25 minutes or until pheasant is cooked through and tender.
While the pheasant is cooking, poach eggs by preparing a small pot with water adding a tablespoon of coconut vinegar per quart of water. Bring the water to a simmer, add egg and poach until cooked to a soft stage, reserve cooked egg.
Add the kale or mustard greens to the Dutch oven with the pheasant.
Replace the cover and cook an additional 10 minutes or until greens are tender.
Place the greens into a large serving bowl, arrange the mortadella and fennel pieces around the greens and pour broth into the serving bowl. Top the greens with the pheasant pieces and top the pheasant with the poached eggs.