Pan-Seared Pheasant Breast with Morel Mushroom Sauce

Preparation Phase (30 minutes ahead):

• Season pheasant breasts with salt and pepper
• Bring to room temperature for even cooking
• Clean morels carefully, checking for sand and debris

Mushroom Preparation (8-10 minutes):

• Sauté morels in dry pan until moisture evaporates
• Add butter, cook until golden brown
• Season lightly, set aside

Pheasant Searing (6-8 minutes):

• Heat oil in heavy skillet over medium-high heat
• Sear breasts skin-side down 4-5 minutes until golden
• Flip, cook 2-3 minutes to 155°F internal temperature
• Add butter and thyme, baste continuously

Sauce Construction (5-7 minutes):

• In same pan, sauté shallots and garlic until fragrant
• Deglaze with wine, reduce by half
• Add cream, simmer until slightly thickened
• Return morels to pan, warm through
• Mount with cold butter for glossy finish

Plating and Service:

• Slice pheasant on bias, fan on warmed plates
• Spoon morel sauce over and around meat
• Garnish with fresh chives and microgreens