member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Pheasant: Pheasant w/ Brandy Cream Sauce


    Source of Recipe


    Hills Foods

    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; saut� 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 425�F 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.
    Serves 4

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen | contact the ringmaster