- Cut pheasant into medallion size pieces
- Fry in butter (use a metal pan, not a non-stick pan) at medium heat
- Remove the pheasant medallions once they are just cooked (do not overcook!)
- Add more butter to the pan
- Add 2 finely chopped shallots and cook at medium heat for ~4 minutes
- Add 2 pears cut into slices, fry for another 2 minutes
- Add a generous amount of white wine (~ 1cup) and reduce on medium high heat
- Add 1/2 cup of broth, reduce more
- Add cream and reduce, but do not let it get thick
- Add the pheasant back in for a minute to reheat
- Serve!