Pan Roasted Pheasant with Shiitake Mushrooms and Figs in a Chambourcin Glace

Directions

1. 1
   Preheat oven to 400 degrees.
2. 2
   Heat canola oil in a saute pan over medium high heat. Season pheasant with salt and pepper. Brown legs and thighs evenly and place in oven for 20 minutes. Bring figs and wine to a low boil in a heavy saucepan. Reduce and simmer to 1/3 of original volume.
3. 3
   Remove pan from oven, removing leg and thigh. Return to burner for 45 seconds. Sear skin side of pheasant breast for 1 minute. Flip and return thigh and leg. Finish in oven for 5 to 6 minutes.
4. 4
   Remove pheasant from pan and plate.
5. 5
   Add 1/2 of the butter to pan and saute shallots until light brown.
6. 6
   Add Shiitakes and cook to tender, about 1 minute.
7. 7
   Add figs and wine to pan with stock, rosemary, reduce to thicken. Season and whisk in remaining butter and serve.