I cooked the 4 Pheasant breasts last night. Poached them in stock made from the Pheasant carcasses along with some orange juice. Added some Herbes de Provence. I sauteed shallots and garlic in butter and olive oil. Added some of the poaching liquid and Port Wine. I reduced that to half, and finished the sauce with heavy cream.
I browned the poached breasts in butter, and served them over garlic mashed potatoes, topped with the reduction sauce. It came out very good indeed. The breasts were fork tender, and full of flavor.
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Sam......