Executive Chef Jean-Michel Camirand prepares
Pheasant Breast with Cheddar Cheese Sauce & Oyster Mushrooms Cream Sauce

8 servings Cooking time - 25 minutes   Ingredients: 4 Pheasant Breasts (800-1000gms) fresh, washed 2 packages of spinach 8 slices of Cheddar Cheese (one ounce each)   Preparation: Steam the spinach. Flatten the pheasant breast using a mallet. Cover pheasant breast with a layer of steamed spinach. Cover the layer of spinach with a layer of cheese. Roll the combination together. Wrap the roll in spinach. Wrap the roll in wax paper and then in aluminum foil. Boil the roll in pheasant stock for 25 minutes. While your pheasant breast is cooking, prepare the sauce.   OYSTER MUSHROOM CREAM SAUCE Ingredients: 2 cups of oyster mushrooms 2 cups of cream (35%) 1 cup of pheasant stock 1/2 lb. of chilled butter A bit of softened butter Salt & pepper as desired   Preparation: Brown the oyster mushrooms in 1/4 lb. of butter. Combine browned mushrooms with pheasant stock. Mix in blender for 1 minute on high. Let blended sauce simmer in a pot; stir in a bit of softened butter and followed by chilled butter. Season to taste.   Dish Presentation: On an oval plate, pour a base of oyster mushroom cream sauce, cut the roll in half and place over the sauce. Decorate the plate with vegetables of your choice.