Pheasant with Brandy Cream Sauce
Source of Recipe
ecookbooks
List of Ingredients
1 pheasant, about 3 pounds
1/4 cup butter
1/3 finely chopped shallots or mild onion
1/4 cup brandy, warmed
2/3 cup chicken stock
1/4 teaspoon salt
dash pepper
3 slices bacon
2/3 cup whipping cream
2 tablespoons horseradish
2 tablespoons cornstarch
2 tablespoons cold water
Recipe
Clean pheasant and tie legs with string. Heat butter in a large skillet at medium-high heat. Add shallots or onions; saute until tender, about 4 minutes. Push to one side and transfer pheasant and shallots to a roasting pan. Heat brandy, pour into a ladle, light and pour over pheasant. When flame subsides, pour chicken stock into pan. Sprinkle pheasant with salt and pepper. Place bacon slices on pheasant�s breast. Roast, uncovered, at 425F for 25 minutes. Mix whipping cream and horseradish. Pour into pan juices. Roast, uncovered,for about 20 minutes longer, basting with sauce occasionally. Remove pheasant to a heated serving platter; keep warm. Mix cornstarch and cold water. Stirring into pan juices. Cook and stir until slightly thickened. Serve with pheasant.
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