Pheasant in Creamy Mushroom Sauce

Ingredients:

• 2 pheasant breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1/2 cup white wine
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Season the pheasant breasts with salt and pepper.
2. In a large skillet, heat the olive oil over medium-high heat. Add the pheasant breasts and cook until browned and cooked through, about 5-7 minutes per side. Remove and set aside.
3. In the same skillet, add the butter. Once melted, add the shallot and garlic. Sauté until softened.
4. Add the mushrooms and cook until they release their juices and start to brown.
5. Pour in the white wine and cook until reduced by half.
6. Stir in the heavy cream and Dijon mustard. Bring to a simmer and cook until the sauce thickens.
7. Return the pheasant breasts to the skillet and spoon the sauce over them. Cook for another 2-3 minutes.
8. Garnish with fresh parsley and serve