Scotched Pheasant

Recipe Ingredients

1		Pheasant
1 tablespoon	15ml	Grey Poupon
		= (or other not-bright-yellow mustard)
1/4 cup	59ml	Olive oil
1 tablespoon	15ml	Rosemary
1/4 cup	59ml	Scotch
		= (wine will do if you don't have scotch)
1/4 cup	59ml	Chicken broth

Recipe Instructions

Fillet the pheasant breast and cut off the legs (skinned). Cover all four pieces in the mustard and brown them in olive oil in a pan.

Sprinkle the meat with the rosemary and add the scotch and the chicken broth.

Bring the liquid to a boil, then lower the heat and cover. Simmer for 7 to 8 minutes, then uncover. The breast pieces should be done. Remove them and let the legs cook until the sauce thickens.

This recipe yields ?? servings.

Source:
Fish and Game Cookbook at http://www.foodreference.com

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