Roast pheasant, horseradish sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Unsalted butter |
| 8 | Green onions; thinly sliced | |
| 3 | (2-3 lb) pheasants | |
| ½ | cup | Dry brandy |
| 2 | cups | Double-strength chicken broth |
| Fresh ground black pepper | ||
| 1 | teaspoon | Dry leaf thyme; crushed |
| 6 | slices | Smoked bacon; thick |
| 2 | cups | Whipping cream |
| ¼ | cup | Fresh grated horseradish |
| Salt; to taste | ||
| ½ | cup | Uncooked wild rice |
| Vegetable oil | ||
Directions
POPPED WILD RICE
Melt butter in heavy roasting pan large enough to hold pheasants. Add green onions & cook until slightly browned; push to one side of pan; add pheasants & cook until well browned on all sides, turning as needed. If onions start to overbrown, remove them. Preheat oven to 375. When birds are brown, add brandy, splashing over pheasants at once; flame. When flames die, add broth, pepper & thyme. Return onions to pan, if removed. Place 2 slices bacon on breast of each bird. Stir pan juices well, baste birds.
Roast, uncovered, 45 minutes, baste frequently. Stir cream & horseradish into pan juices; taste & add horseradish if desired. Roast 15 minutes longer, until thighs wiggle easily, basting often. In heavy pot or popcorn popper, prepare rice, popping it like popcorn, using a little oil. Serve pheasants with sauce encircled with Popped Wild Rice. 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .