.Craig's Gourmet Pheasant
This is the very best pheasant recipe we have ever tried. It came out of a forty year old cookbook, and I have changed a couple of things, so I am laying claim to it. Your audience will be impressed when you light it off.
You can use as many birds as you want, cut into quarters by adjusting the amount of other ingredients, but this will be for 4 pheasants which will serve 6 to 8. I found that it is more tender cut into quarters, cooked bone in, rather than boneless.
Brown the quarters well in butter. Place in a baking dish. Pour over 1 cup brandy. Light and let burn out.
Combine 2 cups of chicken stock, 1 chopped onion, 1 crushed clove of garlic in the still warm fry pan with the drippings from frying. Season with salt and pepper, stir lightly and pour over the pheasant.
Bake in 350 degree oven for 1/2 hour, basting several times.
Remove from oven and pour over 1 quart heavy cream and 1 10 oz. bottle of horseradish.
Bake 1 1/2 hours. Just before serving, add 1/2 pound mushrooms sautéed in butter.
Serve over wild rice.
Chuckar (gray) Partridge also works well with this.