Scotched Pheasant

Scotched Pheasant
Ingredients:
1 pheasant
1 tablespoon Grey Poupon 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

Directions:
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.