PHEASANT BREASTS IN MUSTARD CREAM SAUCE

4 pheasant breasts (with the wings still attached), 2 level Tbs tarragon and thyme mustard, 1/4 pint whipping cream, 2 or 3 Tbs brandy, 1 1/2 oz. butter, 1 Tbs peanut, walnut, or olive oil, salt and pepper, fresh tarragon or parsley

A week or so ahead of time, add fresh tarragon and thyme to regular or Jack Daniels mustard. Let sit in the fridge, to become the tarragon and thyme mustard.

Preheat an iron skillet.

Remove the skin from the pheasant breasts.  Season lightly with salt and pepper.

Melt the butter and oil and add the pheasant breasts. Cook  g e n t l y  for 15 minutes or so, turning at least twice until golden brown and just cooked through.  Pour the brandy over and set alight.  Remove and keep warm.

Stir the mustard into the juices in the skillet.  Remove from the heat, and keep stirring. When smooth, stir in the cream and blend well.  Reheat gently, and adjust the seasoning.

Arrange the pheasant breasts on plate(s) to be served. When the sauce is a good temperature, spoon over the breasts and garnish with fresh tarragon or parsley.

Serve immediately.