Season the pheasant and tie with twine.
In a saucepan, heat the oil and half the butter and brown the meat, turning it occasionally.
Then remove it from the pan. Pour the onion, shallot, carrot, ham and herbs into the pan and then pour in the broth.
Cover the pan and let simmer for 15 minutes.
Put the meat into the pan again and let simmer for another 40 minutes.
In another saucepan, add the remaining butter and sauté the mushrooms with garlic, stirring occasionally, for about 10 minutes.
Remove the mushrooms from the pan, take the olives and cook them over low heat for 5 minutes .
Stir in the olives and mushrooms with the meat and cook everything for a few more minutes.
Move the meat and the seasoning to a serving dish and discard the rosemary, bay leaf and garlic.