Pheasant breast with wild mushrooms

1. Melt 15 ml (1 tbsp) of butter in a skillet over medium heat.
2. Sprinkle the flour over the butter and incorporate it with a whisk.
3. Pour the veal stock into the roux.
4. Simmer for about 5 minutes over medium heat.
5. Pour into a sieve placed over a bowl and strain the mixture. Set aside.  
6. Preheat the oven to 190°C (375°F).
7. In a medium saucepan, melt 30 ml (2 tbsp) butter over medium heat.
8. Sweat the shallot for about 2 to 3 minutes.
9. Add the morels and chanterelles.
10. Cook for about 2 minutes, stirring frequently.
11. Add the garlic and cook for 1 minute, stirring constantly.
12. Pour in the white wine, veal stock mixture and cream.
13. Season with salt and pepper. Simmer for about 5 minutes.
14. To finish the sauce, add the fresh parsley at the last minute.
15. Simultaneously, heat the oil and 15 ml (1 tbsp) of butter over medium-high heat.
16. Season the pheasant breasts with salt and pepper.
17. Brown the breasts for about 2 minutes on each side.
18. Place the breasts on a baking sheet.
19. Put in the oven and cook for 12 to 13 minutes.
20. The breasts must be slightly pink in the centre.
21. Serve the pheasant topped with sauce or serve the sauce in a sauce boat.

Tip:

This dish pairs wonderfully well with sautéed potatoes and braised endives.