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2 fresh pheasants 5 slices pancetta or bacon 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh thyme, chopped 2 to 3 cloves garlic, chopped Salt and black pepper 3/4 cup...





2 fresh pheasants

5 slices pancetta or bacon

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

2 to 3 cloves garlic, chopped

Salt and black pepper

3/4 cup dry white wine

3 tablespoons butter

3 tablespoons brandy

Wash and dry the pheasants, removing any lumps of fat from the

cavity. Make the dressing by chopping the bacon, herbs and garlic.

Mix well. Spoon the dressing into the cavity and truss the birds.

Season with salt and pepper.

Place the birds on their sides on a rack and bake at 350 degrees,

turning every 15 minutes. The breast should remain down to keep it

from drying out. After 30 minutes add the wine and continue roasting

and turning the birds for another 10 to 15 minutes. Increase the heat

to 450 and brown the skin. Cook the pheasant for 5 minutes on each

side. Remove and keep warm.

Cut the birds in half. Place the halves, cut side down, in a large

frying pan, with any stuffing that falls out and the pan juices. Add

the butter, and cook over high heat for 3 to 4 minutes, or till

traces of pink are gone. Add the brandy and flame them. Serve at

once spooning the pan juices and stuffing on top.

Wild rice makes a fine accompaniment.

 

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