Scotched Pheasant
A Carolina mountain recipe for Scotched Pheasant.
OtherChickenEasy7 minBy Northstar
Ingredients
Servings
4
- 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
Instructions
- 1
Fillet the pheasant breast and cut off the legs (skinned).
- 2
Cover all four pieces in the mustard and brown them in olive oil in a pan.
- 3
Sprinkle the meat with the rosemary and add the scotch and the chicken broth.
- 4
Bring the liquid to a boil, then lower the heat and cover. Simmer for 7 to 8 minutes.
- 5
Uncover. The breast pieces should be done.
- 6
Remove them and let the legs cook until the sauce thickens.
Tags
americancarolinas-cookingother