Preheat the oven to 80ºC / 175ºF. Remove the meat from the fridge about 20 minutes before cooking and pat dry with kitchen paper. Season with salt and pepper, coat in the flour and shake off any excess.
Place the toasted bread and walnuts into a food processor and blend to a fine, even consistency, then sprinkle evenly over a flat surface. One by one, dip the pheasant breasts in the egg, followed by the walnut mixture, until they are all evenly coated. Heat the oil in a large frying pan over a medium heat and sear the coated pheasant breasts on each side for 2-3 minutes, until golden brown. Remove and place on kitchen paper to drain, then transfer back to the oven to rest.
Add the shallots to the frying pan and sauté for 1-2 minutes. Deglaze the pan with the wine and stock, then increase the heat and reduce the liquid by half. Add the rowan jelly to the pan and bring to the boil. Blend the sauce through a hand-held blender, then pass through a sieve to remove any remaining lumps. Bring the sauce to the boil again, add the butter and whisk until melted, then serve with the pheasant breasts on preheated plates.
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