Grilled Pheasant With Shiitake Mushrooms, Cream And Brandy Recipe

• 2 x 2 pound pheasant Marinade
• 2 lrg shallot, chopped
• 1/2 c. brandy
• 2/3 c. extra virgin olive oil
• 6 Tbsp. minced fresh thyme
• 1 x salt and pepper, to taste Sauce butter
• 2 Tbsp. extra virgin olive oil
• 2 x shallot, chopped
• 1/2 lb shiitake mushroom, sliced
• 4 Tbsp. brandy
• 2/3 c. half-and-half cream
• 1 c. chicken stock

Directions