Sauté six thinly sliced shallots in 3 tablespoons butter in a roasting pan for 5 minutes. Add the 2 pheasants and sauté over high heat 15 minutes or until brown on all sides.
Pour 4 tablespoons of brandy over the pheasants and 2 tablespoons into a ladle.
Warm the ladle over a match, light the brandy in the ladle, pour over the pheasants to flame them. When the flame dies add 1 1/3 cups of chicken bouillon, ¾ teaspoons salt and ground black pepper.
Put 2 strips of bacon over each pheasant’s breast and roast uncovered in a 375°F oven for 45 minutes, basting frequently. Stir 1 1/3 cups heavy cream into the pan juices and continue roasting for 15 minutes, basting frequently.
Serve pheasants and sauce with wild rice.