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.