Pheasant Count Et Fatre - cooking recipe

Ingredients

2 pheasants
2 carrots
2 onions
2 Tbsp. brandy
fresh thyme
bay leaves
1/2 pt. double cream

Preparation

Brown pheasants in oil.
Place in a casserole dish.
Pour brandy over and ignite.
Add carrots, onions and herbs.
Cover and cook 90 minutes at 320\u00b0.
Remove pheasants.
Add cream to gravy and serve over the pheasants.