Recipe - Roast Pheasant Horseradish Sauce

One fourth cup Unsalted butter
8 Green onions; thinly cut or sliced up
3 (23 lb) pheasants
One half cup Dry brandy
2 cup Doublestrength chicken
broth
Fresh ground black pepper
1 teaspoon Dry leaf thyme; crushed
6 sl Smoked bacon; thick
2 cup Whipping cream
One fourth cup Fresh grated horseradish
Salt; to taste

POPPED WILD RICE
One half cup Uncooked wild rice
Vegetable oil

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 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.