Brandy and Cream Pheasant
Prep: 15 min
Cook: 60 min
Total: 75 min
Serves: 4
19 views
Game birds turn positively luxurious when wrapped in bacon and braised in a splash of flamed brandy. A finishing sauce of cream and sharp horseradish adds richness with a gentle kick, elevating pheasant into genuine special-occasion fare. Hunters and adventurous cooks alike will savor this indulgent, restaurant-worthy way to prepare the bird.
Ingredients
Ingredients
- 2 - Pheasant
- 4 Slices Bacon
- 2 - Green Onions - Sliced
- 1 Clove Garlic - Minced
- 3 Tbsp Butter
- 1/3 Cup Brandy
- 1 1/2 Cups Chicken Broth
- 3/4 Tsp Salt
- 1/4 Tsp Black Pepper
- 1 1/2 Cups Cream
- 3 Tbsp Horseradish
Directions
Directions
- Cover each pheasant with 2 slices bacon; truss, keeping bacon in place.
- Brown onions, garlic and pheasant in butter in skillet.
- Remove to broiler pan; pour in pan juices.
- Pour brandy over pheasant; ignite.
- Add chicken broth, salt and pepper.
- Bake in 375-degree oven for 35 to 45 minutes or until tender, basting frequently.
- Stir cream and horseradish into pan juices; bake for 15 minutes longer.
- Serve with cream sauce.
Nutrition
Per serving · 4 servingsCalories
610
Fat
48 g
Saturated fat
24 g
Carbohydrates
6 g
Sugar
1 g
Fiber
0 g
Protein
41 g
Sodium
800 mg
Cholesterol
150 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 - Pheasant
- 4 Slices Bacon
- 2 - Green Onions - Sliced
- 1 Clove Garlic - Minced
- 3 Tbsp Butter
- 1/3 Cup Brandy
- 1 1/2 Cups Chicken Broth
- 3/4 Tsp Salt
- 1/4 Tsp Black Pepper
- 1 1/2 Cups Cream
- 3 Tbsp Horseradish
