Pheasant in Mustard Sauce

Pheasant in Mustard Sauce

2 leg/thigh pieces pheasant (about 1 1/4 pounds)
1/8 teaspoon pepper
1 tablespoon cooking oil
1 tablespoon butter or margarine
1/4 cup chopped onion
1 garlic clove, minced
1/2 cup chicken broth
2 tablespoons lemon juice
3 tablespoons Dijon Mustard
3/4 teaspoon dried marjoram

Sprinkle pheasant with pepper. In a skillet over medium heat, brown pheasant in oil and butter on both sides, about 3 minutes per side. Combine onion, garlic, broth, lemon juice, mustard and marjoram; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until pheasant juices run clear.

Notes: This was adapted from a recipe from backwoodsbound.com -- and though the portions were small it turned out fairly well. I think it could be used on boneless chicken breast to good effect, and in fact, I measured the doneness of the meat by inserting my digital thermometer set to it's "chick" parameter of about 180 degrees.