Soak the morels in a little water and cut them in half lengthwise.
Remove the pheasant and cut the meat into large cubes.
Peel the shallots and cut them into small cubes.
Chop the basil.
Season the pheasant meat with salt and sear it in a frying pan with oil. Extinguish with cognac. Remove from the frying pan and set aside.
In a casserole, sauté the shallots in butter. Extinguish with the wine and cook well. Add the morels with the soaking water (check for sand residue in the water) and the game stock to the stewed shallots form. Add the whipping cream and simmer for about ten minutes. Thicken with the flour butter. Add the meat to the sauce and simmer for five minutes.
Attention: do not make the sauce with the meat at all.
Finally add the basil and season with salt and pepper.
Long grain rice is suitable as an accompaniment.