Roast pheasant with brandy and cream

categories: Pheasant Recipes Deer Recipes Duck Recipes Fish Recipes Other Recipes

chef/credit: Bill Lindquist

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Ingredients:

3 pheasants, ½ cup brandy, 2 cups heavy cream, 8 shallots - thinly sliced, ¼ cup butter, 2 cups chicken bouillon, 6 slices bacon, ¼ cup horseradish, 1 teaspoon salt, freshly ground black pepper

Directions:

Sauté shallots in butter in a roasting pan for 5 minutes. Add pheasants and sauté over high heat for 15 minutes or until brown on all sides. Pour some brandy into a ladle and the rest over the pheasants. Warm the ladle over a match, light the brandy and flame the pheasants. When flames die, add bouillon, salt and pepper. Put bacon over pheasant breasts and roast uncovered at 375 degrees for 45 minutes, basting frequently. Stir cream and horseradish into pan juices and continue roasting for 15 minutes, basting frequently. Serve pheasants and sauce with popped wild rice. Serves 6.

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