Pan Roasted Pheasant with Shiitake Mushrooms and Figs in a Chambourcin Glace

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1 medium pheasant, about 2 pounds, breast removed (skin on) and leg and thigh disjointed

1 tablespoon canola oil

1 cup dried figs, stems removed

2 cups chambourcin wine

2 tablespoons unsalted butter

2 medium shallots, sliced thin

1 cup shiitake mushrooms stemmed and thinly sliced

1/2 cup rich poultry stock

1/2 teaspoon rosemary, finely chopped

Salt and pepper