"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mom's Roast Pheasant with Brandy and Cream Recipe

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This recipe for Mom's Roast Pheasant with Brandy and Cream, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jacqy Lewis Soderberg
Added: Tuesday, November 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 pheasants, split
1/2 c. brandy
2 c. heavy cream
8 shallots, thinly sliced
1/4 c. butter
2 c. chicken bouillon
6 slices bacon
1/4 c. horseradish
1 tsp. salt
freshly ground black pepper

Directions:
Directions:
Saute' shallots in butter in roasting pan for 5 minutes.Add pheasants; saute' over high heat 15 minutes or until brown. Pour most of the brandy over the pheasants. Put the rest of the brandy into a ladle; warm the ladle with a match, light and flame pheasants. When flames die, add bouillon, salt and pepper. Put bacon over breasts and roast uncovered at 375 for 45 minutes, basting frequently. Stir cream and horseradish into pan juices, roast 15 minutes, basting frequently. Serve pheasants and sauce with cooked wild rice.

Number Of Servings:
Number Of Servings:
6

 

 

 

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