Scotched Pheasant

Recipe: Scotched Pheasant


  • 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


  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. Sprinkle the meat with the rosemary and add the scotch and the chicken broth.
  3. 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.
  4. Remove them and let the legs cook until the sauce thickens.

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)