Season the pheasant breast filets with salt and black pepper on both sides.

Heat the oil and melt the butter in a pan, on medium heat.

Transfer the pheasant breast filets to the pan, and cook for 5 minutes per side.

Remove from the pan and place on a plate. Drain using paper towels.

Now, combine the garlic, mushrooms, and pancetta.

Cook until the vegetables are tender and soft, which should only take a few minutes.

Now, add the wine and cook for 10 minutes.

Add the cream, mustard, and parsley, and bring to a simmer.

Let the mixture simmer for a minute or two.

Return the pheasant breasts to the pan before serving.