Brush Dale Hunting Preserve and Kennel
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  • Gourmet Delight Pheasant
    "This is Mark's all-time favorite pheasant dish. We make it with the cottage cheese when we're watching our weight and it is just as good as when made with heavy cream."
    4 skinless pheasants cut into quarters or 4 large pheasant breasts
    1 stick butter
    1 cup brandy
    2 cups chicken broth
    1 chopped sweet onion
    1 clove garlic, crushed
    1 quart heavy cream or beaten cottage cheese
    10 oz. horseradish
    1/2 lb. fresh sliced mushrooms, sauteed in butter
    salt and pepper
    brown and wild rice

    Brown pheasants well in butter. Place in baking dish. Pour over brandy. Light and let burn out. Add chicken broth, sweet onion, and garlic clove. Season with salt and pepper. Bake in 350o oven 1/2 hour, basting several times. Remove from oven and pour over the heavy cream (or beaten cottage cheese) mixed with horseradish. Bake an additional 1 hours. Just before serving, add mushrooms. Serve over rice. Serves 6 to 8.

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