Sous vide the bird, I did the phez to 160, will prob do 150 next time and add last bit of heat in the skillet. I browned on hot skillet with kosher salt and pepper in olive oil. Then used olive oil to start cream sauce. Add the pheasant back to sauce to warm up.
1 onion, diced
4 garlic cloves, crushed
20 small mushrooms, thinly sliced
1 chicken stock cube, undiluted
1 cup white wine
2 cups heavy cream
olive oil, to fry
Fry the onion, garlic and mushrooms in a little olive oil. Do not fry them long enough to change their colour.
Add the wine and simmer for about 5 minutes until the wine has largely soaked in.
Crumble in the stock cube.
Add the cream.
Reduce the heat to slowly bring to the boil and leave to simmer and thicken- this should take 5-10 minutes.
If it does not thicken enough, add a little more chicken stock cube and simmer a bit longer.