Equipment
Ingredients
Pheasant
- 2 pheasant breasts, boneless, skin-on or skinless
- kosher salt
- black pepper, freshly ground
- 15 ml olive oil
- 15 g unsalted butter
Mushroom & Shallot Sauce
- 150 g cremini or wild mushrooms, sliced
- 2 shallots, finely minced
- 45 ml brandy
- 120 ml chicken stock
- 80 ml heavy cream, room temperature
- 3 fresh thyme, sprigs
- 5 g fresh parsley, chopped, for garnish
Nutrition (per serving)
Method
Pat the pheasant breasts completely dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
Heat the olive oil and butter in a heavy skillet over medium-high heat. Once the butter foams and subsides, add the pheasant breasts (skin-side down if applicable). Sear without moving for 3-4 minutes until golden brown.
Flip the breasts and cook for another 2-3 minutes until they are browned but slightly undercooked in the center (they will finish in the sauce). Remove pheasant to a plate and rest.
Reduce heat to medium. Add the sliced mushrooms to the pan juices. Sauté for 5 minutes until they release their liquid and begin to brown. Add the minced shallots and thyme sprigs, sautéing for another 2 minutes until shallots are softened and fragrant.
Remove the pan from the heat source momentarily and pour in the brandy to deglaze. Return to heat and let the alcohol bubble away rapidly, scraping up any browned bits (fond) from the bottom of the pan.
Add the chicken stock and simmer until the liquid reduces by half, concentrating the flavors.
Stir in the heavy cream and bring to a gentle simmer. Do not boil vigorously or the cream may split.
Return the resting pheasant breasts (and any accumulated juices on the plate) to the pan. Simmer gently for 2-3 minutes, basting the meat with the sauce, until the internal temperature reaches 74°C/165°F. Discard thyme sprigs, garnish with parsley, and serve immediately.
Chef's Notes
- If available, use a mix of chanterelle or oyster mushrooms for a more complex, woody flavor profile suitable for game.
- Be careful when adding brandy near an open gas flame; turn the burner off while pouring to prevent flare-ups.
- If the sauce becomes too thick while the pheasant finishes cooking, whisk in a tablespoon of warm water or additional stock.
- Serve alongside wild rice or roasted fingerling potatoes to soak up the rich sauce.
Storage
Refrigerator: 2 days — Pheasant dries out easily upon reheating; sauce separates if overheated.
Reheating: Gently warm in a skillet over low heat, adding a splash of water or stock to re-emulsify the sauce.
