- Heat 4 tablespoons of the olive oil in a pan over medium heat. Brown the pheasant pieces with the garlic and basil. Once browned, remove from the pan and set aside.
- Add the butter and remaining olive oil to the pan. Saute the spring onions, mushrooms and sun-dried tomatoes. Once the mushrooms and onions are soft, dissolve the arrowroot powder in the wine and add to the pan.
- Return the pheasant to the pan, add salt, cover and reduce to a simmer. Simmer covered for 10 minutes.
- Serving suggestion: Serve over freshly cooked fettuccine or tagliatelle pasta topped with grated Parmesan cheese.
You can start with a lesser amount of salt than 1 tablespoon, adding only a scant teaspoon and then testing at the end to see if you'd like to add more.
A thickener similar to cornflour, arrowroot powder works better with acidic liquid and stands up to freezing.