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 1½ hours. Just before serving, add mushrooms. Serve over rice. Serves 6 to 8. |
