main

2 pheasants

Salt-crust

pastry

660g plain flour 140g fine sea salt 4 tbsp finely chopped

rosemary 2 eggs, beaten 280ml cold water

for the cavity

6 cloves garlic 2 sprigs rosemary 2 medium mushrooms,

chopped

60g truffle butter, for under

the skin

2 tbsp olive oil

for Serving

60g truffle butter 6 sprigs rosemary

Non-stick baking paper