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Scotched Pheasant


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  • 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


Servings 1


Step 1

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.

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