4 pheasant breasts
cleaned salt
freshly ground black pepper
thin sheets of pork fat
4 Tbsp sweet butter
¼ cup Calvados
2 dozen tiny white onions, browned in butter
½ pound fresh mushrooms, browned in butter
3 truffles, diced

Season the pheasant with salt and pepper.  Wrap in the fresh pork fat and truss it.  In a casserole pan, brown on all sides in the butter.
Reduce the heat, pour Calvados over the bird, cover and simmer for 45 minutes.
Remove the pork fat.  Add the onions, mushrooms and truffles.  Heat for five minutes, then serve.