Anononymous 8-01-05

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.