Pheasants With Brandy And Cream - cooking recipe

Ingredients

3 pheasants
1/2 c. brandy
2 c. cream
8 shallots
2 c. chicken bouillon
6 slices bacon
1/4 c. horseradish
1 tsp. salt
1/4 c. butter

Preparation

Saute shallots in butter.
Add pheasants and saute until brown.
Pour brandy into ladle and remainder over pheasants, flame. Add bouillon, salt and pepper.
Arrange bacon over top and roast, uncovered, at 375\u00b0 for 45 minutes, basting frequently.
Stir cream and horseradish into juices, continue roasting 15 minutes more, basting frequently.
Serve with wild rice.
Yields 6 servings.