Sautéed Pheasant with Mushrooms

Ingredients

• 1 pheasant
• 10 small whole mushrooms
• mushroom essence
• a dash of lemon juice
• a little game fumet
• 50 grammes butter

Instructions

1. Treat the Sauté as indicated for the Sauté de Faisan.
2. At three quarters of the cooking, add 10 small whole mushrooms, raw, unopened and tossed in butter.
3. Complete the cooking and dish up in a timbale.
4. Deglaze with mushroom essence.
5. Add a dash of lemon juice and a little game fumet, and reduce.
6. Finish with 50 grammes of butter and pour over the pieces of pheasant.