Recipes Search
Add Recipe

Scotched Pheasant Recipe

Scotched Pheasant Recipe

Postby HighHeelKitchen » Sun Jun 19, 2011 4:58 pm

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

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.
User avatar
Site Admin
Posts: 456
Joined: Wed Jun 01, 2011 9:32 pm
Location: Berlin, Germany

RSS @HighHeelKitchen Pinterest Facebook G+

Return to Poultry, Chicken & Wild Game Birds Recipes

Who is online

Users browsing this forum: No registered users and 0 guests

Who Visited this Topic?

1 user has visited this topic: HighHeelKitchen