Roast Pheasant with Wild Mushrooms

Instructions

1. Prepare the pheasants
   Preheat oven to 375°F (190°C). Season the pheasants inside and out with salt and pepper. Rub the softened butter all over the birds and place a sprig each of thyme and rosemary in the cavity of each pheasant. Drape two slices of bacon over each bird to keep the breast meat moist during roasting.
2. Roast the birds
   Place the pheasants breast-side up in a roasting pan. Roast in the preheated oven for 45-50 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 155°F (68°C). Remove from the oven, transfer to a cutting board, and tent with foil to rest for 15 minutes before carving.
3. Prepare the mushroom sauce
   While the pheasants are resting, heat olive oil in a large skillet over medium-high heat. Add the shallots and cook until translucent, about 2-3 minutes. Add the garlic and cook for another minute until fragrant. Add the wild mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. Season with salt and pepper.
4. Deglaze and reduce
   Pour the white wine into the skillet with the mushrooms and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, then add the stock and remaining thyme leaves. Simmer until the liquid has reduced by half again, about 5-7 minutes.
5. Finish the sauce
   Reduce heat to low and stir in the heavy cream. Simmer gently for 2-3 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper as needed.
6. Carve and serve
   Carve the pheasants by removing the legs and thighs, then slicing the breast meat. Arrange the meat on warm plates, spoon the wild mushroom sauce over the top, and garnish with fresh thyme leaves. Serve immediately with your choice of sides like roasted potatoes or seasonal vegetables.