Pheasant Breast with Creamy Wild Mushroom Sauce

Directions

1. 1. Cut the pheasant breasts in half. You could cut them into three but I prefer them nice and chunky so you can really see that it is pheasant. There’s no need to salt the meat: the salt just washes off anyway. I prefer to let the seasoning come from the sauce.
2. Heat a heavy-based frying pan with a little oil. Once the pan’s very hot, add the pheasant pieces and seal them on all sides. You want to gently brown the pheasant, so there’s just a little colour – not too much – on all sides. It’s important to cook the pheasant quite quickly like this, so it stays nice and moist. At this stage, we’re cooking the pieces two thirds of the way through so it’s still a little pink inside. We’ll finish it off in the sauce later. Remove the pheasant from the pan and keep it somewhere warm.
3. In the same pan, cook the chopped shallot with the butter. Cook it until it’s soft but without any colour.