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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.