2oz butter
1 x onion finely chopped
1 x pheasant
2fl oz whisky
salt and pepper
7 – 10 fl oz double cream
1 tbsp Dijon mustard
lemon juice

Method
Melt butter in large, heavy saucepan, gently fry onions until golden. Add pheasant and brown on all sides for approx 10-15 mins. Pour over whisky, heat and ‘flame’. Season, cover and cook over a low heat for 25minutes or bake at 190c, gas mark 5 for 40-45 mins until tender. Remove and joint the pheasant, keeping it warm. Boil up the juices until 2-3 tablespoons remain, stirring all the time. Gradually add double cream and mustard, adjust seasoning to taste, add lemon juice and pour over pheasant.