Truffled pheasant

Ingredients:

• 1 Pheasant
• black olives
• truffle
• ham
• butter
• bouillon

How to prepare:
Pheasant must become high and filled with olives and truffle in a casserole with melted butter. Sear adding often the bouillon and when half-ready, wrap the pheasant in large ham slices. Serve hot when bouillon has dried.