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Drunken Pheasant
Share a shot of Whisky with your pheasant. You won't regret it!
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Course
Main Course
Cuisine
American
Servings
2
People
Ingredients
1
MacFarlane Pheasant
2-3 lbs
1
Tbsp
Dark Mustard
Like grey poupon
4
Tbsp
Olive Oil
1
Tbsp
Rosemary Leaves
1/4
Cup
Scotch or Whisky
Wine will work if you don't have either of those as well
1/4
Cup
Pheasant Broth
Chicken broth will work as well
Instructions
Remove the breast portions from the fresh or thawed bird.
Then cut off the leg quarters, removing the skin.
Pour the olive oil into a medium sauté pan and heat on medium high heat.
Coat the pheasant pieces with the mustard and place in preheated pan to brown.
Turn over as browning occurs.
Add remaining ingredients to pan, cover and bring the liquid to a boil.
Reduce heat to simmer for 7-8 minutes, uncover and remove breast portions to a covered plate to keep warm.
Keep the leg quarters in the broth and allow to simmer for another 5 minutes until the broth is reduced to a nice sauce consistency.
Notes
Serve with garlic mashed potatoes and Brussels sprouts or asparagus.
Topics
Entrees