WHISKED PHEASANT

1 pheasant, quartered
4-6 tbsp. butter
1/2 cup Scotch whiskey
1/2 cup chicken broth
1 tbsp. flour
1 cup heavy cream
Salt
Pepper
1/2 to 1 cup hot water
1 sm. onion, thinly sliced
1/2 cup mushrooms
White or wild rice (or a mixture)

Pat pheasant dry, season with salt and pepper and roll in flour. Slowly brown in butter, uncovered for 25-30 minutes. Pour Scotch over meat; cover and cook 5 minutes.

Add chicken broth and 1/2 cup water. Simmer until meat is tender. Remove meat; cover and keep warm.

Simmer pan drippings, 1 tbsp. butter, thinly sliced onion, and mushrooms until tender. Heat the cream until just under boiling in a separate pan. Turn heat up under drippings and rapidly mix in 1 tbsp. flour. Add 1/4 to 1/2 cup additional hot water if needed. Stir in hot cream. Serve pheasant on hot cooked rice and pour gravy over meat.