11.   Keep folding the dough over, taking care not to get the towel caught in the roll, until the log is complete.

12.   Place a wrapped pheasant breast on one side of the dough, and fold the dough over to enclose it completely.

13.   Place butter on top and fold dough up and around it to cover.

14.   Press nuts in slightly, and fold dough in thirds.

15.   She spoons out enough filling to cover the center without spilling out on any side, before folding the dough over.