Preparation. Clean the field mushrooms of soil under water and vacuum-seal with a splash of water. Steam at 80 degrees for approx. 12 hours. Remove the mushrooms and drain until the liquid is reduced by half. Pluck the pheasant, gut it and clean it. Cut the breasts off and vacuum-seal with a small pat of butter. Clean any dirt off the wood blewits, chanterelles and hedgehog mushrooms using a brush. Peel the cloves of black garlic and blend for about 10 minutes with 10 g of sherry until completely smooth. Soak the dried morels and drain the liquid from them once they are soft. Finely chop and fry the mushrooms. Clean the wild garlic and remove the white skin on the bottom. Use a small knife to cut a cross into the base of the chestnut. Heat the oil to 180 degrees and fry the chestnut for about 5 seconds. Wearing gloves, peel the chestnut using a small knife to remove the outer and inner shells. Blend 50 g of butter and 10 g of sherry to a uniform consistency. Blend the dried blackcurrants to a powder. Heat the reduced mushroom bouillon and blend in 50 g of cold butter. Cook through for 10 minutes with the chopped morels and pass through a fine sieve or cloth. Salt to taste. Place the vacuum-sealed pheasant breasts in a bain marie at 50 degrees for about 30 minutes. Just before serving, remove them from the bag and flash fry on each side.
Presentation. For presentation, sprinkle blackcurrant powder on the plate. Place three slices of breast in the middle, and then arrange the fried mushrooms, garlic and morels. Finally, garnish with a couple of salted redcurrants, black garlic purée and chestnuts. Let them rest for 2 minutes before cutting them to a suitable size. Cut across the breast! Fry the mushrooms in a hot pan with the sherry butter. Add the chopped fresh morels and wild garlic. Cut the chestnut into very thin slices using a mandolin.