Prepare your wild caught pheasant by breaking it down, washing and trimming as needed Preheat a dutch oven, cast iron skillet, or heavy bottomed skillet on the stovetop

Salt and pepper all sides of the prepared pheasant meat To the skillet add 2 Tbsp butter 1 Tbsp extra virgin olive oil Put in the pheasant legs first and sear two minutes on each sides  Add the breast meat Sear until lightly brown but not cooked, about 2 or 3 minutes

Remove the pheasant from pan and set aside  Scrape pan and stir in the bits, then add 2 Tbs butter 3/4 Cup pearl onions 5 cloves garlic, minced 6 whole Shiitake mushrooms, roughly cut 1 pint Crimini mushrooms, sliced  1/2 Cup dried lobster homard mushrooms, chopped 1/2 Cup dried Porcini mushrooms, chopped

Turn the heat to high and add 1 Cup White wine, cooking until it has reduced to about half Reduce heat to medium high, then add 1 Cup chicken broth Breast meat and legs Reduce heat to simmer, cook 20 minutes until pheasant is done

Make a cornstarch slurry of 2 Tablespoons cornstarch  2 Tablespoons water Add to the pan and cook until the sauce has thickened Add chopped parsley

Enjoy! Click the link for full recipe and tutorial