6 pheasant breasts, 8-oz. average
16 oz. oyster liquor (juice)
1/2 lb. mushrooms, sliced
6 oz. water
8 oz. fish stock
12 oz. heavy cream
4 egg yolks
2 tsp. lemon juice (1/4 fresh lemon)
1 1/2 oz. butter
12 oysters, medium size, shucked
1 tbsp. sage

For sauce: Place mushrooms and water in a saucepan and bring to a boil and reduce liquid by half. Strain and reserve liquid. In a larger saucepan, combine oyster liquor, mushroom liquid and fish stock and bring to a gentle boil. "Scale" heavy cream and add to boiling stock.

Reduce heat to simmering point and add lemon juice and beaten egg yolks and whisk until well blended. Whisk in butter, adjust seasoning to you liking with salt and pepper and simmer until reduced by half or until consistency is "sauce-like". When sauce is the right thickness, add the oysters.

Place pheasant breasts on baking sheet pan. Season with melted butter, salt, white pepper, and sage. Bake in oven at 325 degrees until internal temperature is 140 degrees or until firm to the touch. Meat should be white-ish in center, like chicken, when done. Ladle sauce over breasts making sure each breast gets two oysters with the sauce. Serve immediately. Serves: 6. (Prep and Cooking Time: Sauce 20-25 minutes; Pheasant 30-40 minutes)