3 pheasants, cleaned
2 c. heavy cream
2 c. chicken bouillon
1/2 c. brandy
1 onion, thinly sliced
1/4 c. butter (olive oil to clarify)
6 slices bacon
1/4 c. horseradish
1 tsp. salt
Freshly ground pepper

Saute onion 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 ladle over a flame, light the brandy and flame over pheasants. When flame dies, add bouillon, salt and pepper. Put bacon over pheasant breasts and roast uncovered in 375 degree oven for 45 minutes, basting frequently. Stir cream and horseradish into pan juices and continue roasting 15 minutes basting frequently. Serve pheasant and sauce with boiled rice. Serves 6.