3 pheasants
1/2 c. brandy
2 c. heavy cream
8 shallots, thinly sliced
1/4 c. butter
2 c. chicken bouillon
6 slices bacon
1/4 c. horseradish
1 tsp. salt
Freshly ground black pepper

Saute shallots in butter in a roasting pan for 5 minutes. Add pheasants and saute over high heat for 15 minutes or until brown on all sides. Pour some brandy into a ladle and the rest over the pheasants. Warm the ladle over a match, light the brandy and flame the pheasants. When flames die, add bouillon, salt, and pepper. Put bacon over pheasants' breasts and roast uncovered at 375 degrees for 45 minutes, basting frequently. Stir cream and horseradish into pan juices and continue roasting for 15 minutes, basting frequently. Serve pheasants and sauce with popped wild rice. Serves 6.