An easy recipe for pheasant breasts in a creamy white wine, mustard and mushroom sauce
Gently pan fry the mushrooms in 20 g of butter and put to one side
Soften the shallots for 5 minutes in 20 g of butter
Add the wine and stock and bring to simmering. Cook for 10 minutes to reduce the liquid by about 50%
Add the mustard and stir through
Add a couple of teaspoons of the reduction to the cream and stir through. Then, pour the cream mixture into the pan and heat through carefully. Continue to heat, stirring constantly, till the mixture is around the thickness of double cream.
Stir through the mushrooms Season with salt and pepper and keep warm while you cook the pheasant breasts.
Season the pheasant breasts on both sides with a little pepper
Heat the remaining butter and the olive oil in a large skillet, till foaming.
Add the pheasant breasts and cook on each side for 3-5 minutes. Check with a skewer that they are cooked through. Allow to rest for 5 minutes
Serve the pheasant breasts smothered in mushroom and white wine sauce