Melt the butter with the olive oil in a frying pan. Add the onion and fry gently for 4-5 minutes, until softened. Add the garlic and cook for one minute.
Add the pheasant pieces and cook for 3-4 minutes, turning, until browned on all sides.
Add the mushrooms and cook for 2-3 minutes, then pour in the white wine and stock and simmer until the liquid has reduced by half. Stir in the double cream and season well with salt and freshly ground black pepper.
Lightly oil two small bowls and place the hot cooked rice into the bowls. Press down, then turn the rice out onto serving plates and pour over the pheasant and the sauce.