Roast Pheasant with Brandy and Cream
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 whole pheasants
2 cups heavy cream
1/4 cup butter
6 slices bacon
1 teaspoon salt
1/2 cup brandy
8 shallots, thinly sliced
2 cups chicken bouillon
1/4 cup horseradish
freshly ground black pepper to taste
Saute the challots in butter in a roasting pan for 5 minutes. Add pheasants and saute over high heat for 15 minutes or until brown on all sides. Pour some brandy into a ladle and the rest over the pheasants. Warm the ladle over a match, light the brancy and flame the pheasants. When flames die, add the bouillon, salt and pepper. Put bacon over the pheasants' breasts and roast uncovered in a moderate oven (375 degrees F) for 45 minutes, basting frequently. Stir the cream and horseradish into the pan juices and continue roastin for an additonal 15 minutes, basting frequently. Serve pheasants and sauce withi popped wild rice.
Serves 6
Author's note: I would highly recommend using just the pheasant thighs and breasts, skinless.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 whole pheasants
2 cups heavy cream
1/4 cup butter
6 slices bacon
1 teaspoon salt
1/2 cup brandy
8 shallots, thinly sliced
2 cups chicken bouillon
1/4 cup horseradish
freshly ground black pepper to taste
Saute the challots in butter in a roasting pan for 5 minutes. Add pheasants and saute over high heat for 15 minutes or until brown on all sides. Pour some brandy into a ladle and the rest over the pheasants. Warm the ladle over a match, light the brancy and flame the pheasants. When flames die, add the bouillon, salt and pepper. Put bacon over the pheasants' breasts and roast uncovered in a moderate oven (375 degrees F) for 45 minutes, basting frequently. Stir the cream and horseradish into the pan juices and continue roastin for an additonal 15 minutes, basting frequently. Serve pheasants and sauce withi popped wild rice.
Serves 6
Author's note: I would highly recommend using just the pheasant thighs and breasts, skinless.
