Serves: 6
Total Calories: 473
Prep time: n/a
Cook time: 80 minutes
Total time: 80 minutes

3 whole pheasant
2 cups heavy cream
1/4 cup butter
6 slices bacon
1 teaspoon salt
1/2 cup brandy
8 shallots, thinly sliced
2 cups chicken bouillon
1/4 cup horseradish
freshly ground black pepper to taste

Sauté the 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 the bouillon, salt and pepper. Put bacon over the pheasants’ breasts and roast uncovered in a moderate oven (375ºF) for 45 minutes, basting frequently. Stir the cream and horseradish into the pan juices and continue roasting for an additional 15 minutes, basting frequently. Serve pheasants and sauce with popped wild rice.

Author’s note: I would highly recommend using just the pheasant thighs and breasts, skinless.

Nutritional Facts:

Serves: 6
Total Calories: 473
Calories from Fat: 417

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