Pheasant with Bacon Crumble

Clean the pheasant and season it

Let it marinate in wine for at least two hours; when roasting, cover it with bacon slices, securing them with toothpicks to prevent falling apart; wrap the pheasant in parchment paper and place it in a regular oven

When tender, remove the wrapping and return the pheasant to the oven until golden brown; remove the bacon slices; add more and sauté in a pan with butter, onion, and salt

When well cooked, add boiled eggs, olives, and cornmeal; Serve the pheasant on a platter with rice.