Roast Pheasant with Cream and Brandy

Tony Chachere’s Cajun Country Cookbook

Serves 6

3 pheasants, cleaned

2 cups heavy cream

2 cups chicken bouillon

½ cup brandy

1 onion, thinly sliced

¼ cup butter

6 slices bacon

¼ cup horseradish

1 teaspoon salt

Freshly ground black pepper

Sauté onion in butter in a roasting pan for 5 minutes. Add pheasants and sauté over high heat for 15 minutes or until brown on all sides. [Remove pan from heat source] Pour some brandy into a ladle and the rest over the pheasants. Warm ladle over a flame, light the brandy and flame the pheasants. Put pan back on stove. When flame dies, add bouillon, salt and pepper.

Put bacon over pheasant’s breasts and roast uncovered in 375-degree oven for 45 minutes, basting frequently. Stir cream and horseradish into pan juices and continue roasting 15 minutes, basting frequently. Serve pheasant and sauce with rice.