Family Recipes Cookbook

The cookbook I never got around to finishing…

Roast Pheasant 11/18/2009

Filed under: Main Course,Mary Griffith — dearmasa @ 8:14 AM
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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.

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One Response to “Roast Pheasant”

  1. dearmasa Says:

    written in pencil on the inside of the first page of section 8 (Fish-Game-Chicken) of Mary’s cookbook; a type-written version on a small lined sheet of paper from some six ring notebook binder is attached to the cookbook page with a tiny safety pin…


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