Pheasant in wild mushroom cream.

4 pheasant breasts, boned & skinned
4 tblsp. butter salt and pepper
30 g. dried morel mushrooms
2 shallots, finely chopped
1 tblsp. butter
100 ml. white wine
50 ml. Maderia
250 ml. heavy cream
100 ml chicken stock, optional
salt and white pepper

Method

Take the pheasant breasts, and remove the inside filet.

Push the breast firmly on to a cutting board, and slice at an acute angle into 4 escalopes.

You now have 5 pieces, including the filet, which makes one portion. Repeat with the other three breasts.

Heat 4 tblsp. of butter in a large saute pan until it starts to foam, and add the pheasant pieces in one layer.

Cook slowly for 45 seconds on each side, and remove to a plate.

Soak the dried morels in warm water for 1/2 hour.

Remove them and check that the stalks are free of dirt.

Slice the larger ones in half, and leave the small ones whole.

Sweat the shallots in a saucepan with the left over butter.

When transparent, add the white wine, the Maderia, and the morels and cook slowly until most of the liquid has evaporated.

Add the cream, stock, salt and pepper, and boil gently until it has reached a sauce consistancy.
Saute some blanched cabbage leaves in a pan with plenty of butter, salt and pepper.

Arrange a little of the cabbage on each plate. Bring the sauce to the boil, then add the pheasant pieces.

Let the sauce come slowly up to a simmer, then spoon 5 pheasant pieces and plenty of the sauce on to each plate.