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.