Pheasant breast with wild mushrooms
- 60 ml (4 tbsp) butter
- 25 ml (1 tbsp + 2 tsp) flour
- 250 ml (1 cup) veal stock
- 30 ml (2 tbsp) French shallot, thinly sliced
- 80 ml (1/3 cup) morels, rehydrated and cut into rings
- 80 ml (1/3 cup) chanterelles, rehydrated and cut into chunks
- 1 small garlic clove, minced
- 250 ml (1 cup) white wine
- 125 ml (1/2 cup) 35% cream
- Salt and freshly ground black pepper
- 15 ml (1 tbsp) fresh parsley, chopped
- 30 ml (2 tbsp) vegetable oil
- 4 pheasant breasts
- Melt 15 ml (1 tbsp) of butter in a skillet over medium heat.
- Sprinkle the flour over the butter and incorporate it with a whisk.
- Pour the veal stock into the roux.
- Simmer for about 5 minutes over medium heat.
- Pour into a sieve placed over a bowl and strain the mixture. Set aside.
- Preheat the oven to 190°C (375°F).
- In a medium saucepan, melt 30 ml (2 tbsp) butter over medium heat.
- Sweat the shallot for about 2 to 3 minutes.
- Add the morels and chanterelles.
- Cook for about 2 minutes, stirring frequently.
- Add the garlic and cook for 1 minute, stirring constantly.
- Pour in the white wine, veal stock mixture and cream.
- Season with salt and pepper. Simmer for about 5 minutes.
- To finish the sauce, add the fresh parsley at the last minute.
- Simultaneously, heat the oil and 15 ml (1 tbsp) of butter over medium-high heat.
- Season the pheasant breasts with salt and pepper.
- Brown the breasts for about 2 minutes on each side.
- Place the breasts on a baking sheet.
- Put in the oven and cook for 12 to 13 minutes.
- The breasts must be slightly pink in the centre.
- Serve the pheasant topped with sauce or serve the sauce in a sauce boat.
This dish pairs wonderfully well with sautéed potatoes and braised endives.