Pheasant with Brandy Cream Sauce

Number of Servings

Serves 4

Ingredients

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 peppe, 3 slices bacon, 2/3 cup whipping cream,2 tablespoons horseradish, 2 tablespoons cornstarch, 2 tablespoons cold water,

Directions

- Clean pheasant and tie legs with string.
- Heat butter in a large skillet at medium-high heat.
- Add shallots or onions; sauté 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 425ºF 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 then stir into pan juices.
- Cook and stir until slightly thickened.
- Serve with pheasant.

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