1. Melt the butter in a heavy, oven-proof casserole and fry the shallot or onion until soft and lightly coloured. Add the pheasant and brown on all sides, starting with the breasts, then turn breast-side up.
2. Pour over the whiskey and when hot carefully light it preferably with a long, fireplace match. Stand back, as the flames can come up quite high. When the flames have died down, season with salt and pepper.
3. Cover with a tight-fitting lid and cook over a very low heat for 25–30 minutes, checking the liquid level and adding a little water if necessary. Alternatively, cook in a preheated oven at 180C/350F/gas mark 4 for 45 minutes or until tender.
4. Remove the pheasant from the casserole and set aside in a warm place. Turn up the heat and boil the sauce, stirring, until reduced to 4–5 tbsp. Slowly add the cream and simmer another 5–10 minutes.
5. While the sauce is simmering, joint the pheasant by removing the leg and thigh portions and the breasts.
6. Just before serving, add the mustard to the sauce, making sure to not let it boil again, and serve with the pheasant pieces.
Serve with wild rice (or mixed wild and brown rice) and sauted leeks.
Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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