Scotched Pheasant

Ingredients and Instructions

1 pheasant

1 tablespoon Grey Poupon or other not?bright?yellow mustard

1/4 cup olive oil

1 tablespoon rosemary

1/4 cup scotch (wine will do if you don't have scotch)

1/4 cup chicken broth

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.