Bring 1 knob butter and 1 tbsp rapeseed oil to a medium-high heat in a frying pan and gently fry the shallots for 3 minutes, only stirring to avoid sticking.

Add the garlic, stir gently, then cook for a further minute. Add the mushrooms and cook until soft but not at all burned, about 5 minutes and stirring gently. Pause to do Step 3, then move to Step 4.

Meanwhile, then dry the pheasant fillets with kitchen paper and lightly season and then in another frying pan bring the rest of the butter and oil to a medium-high heat. Fry the pheasant fillets on each side for 3-4 minutes and then allow to rest on a warm plate covered with kitchen foil. Please be careful not to overcook the fillets at this stage, as they will continue developing whilst “resting”. Equally, you don’t want to eat them with blood still visible.

Add the stock and fortified wine to the sauce (Step 2) and cook gently, stirring occasionally, until liquid is reduced by about 50%. Stir the cream in thoroughly, taste and add the thyme and any further desired seasoning. Continue cooking and reducing, frequently stirring gently, until the sauce is at your preferred consistency.

Dress your (ideally pre-warmed) plates with the pheasant and add your chosen vegetables. Then pour the sauce as you like it. Enjoy: a red wine is an ideal accompaniment, maybe something not too heavy such as a good Beaujolais.