1/4 cup butter
8 green onions, thinly sliced
1/2 cup chicken broth, double strength
black pepper, freshly ground (to taste)
6 slices bacon, thick sliced, smoked
1 teaspoon thyme
3/4 cup horseradish
1 cup wild rice
1/2 cup brandy
-Preheat oven to 375
-Melt butter in a heavy roasting pan
-Add green onions and cook until slightly browned
-Push onions aside and add pheasant pieces and brown
-Add browned pheasants and brandy to skillet and flame carefully.
-When flames die, add broth, pepper, and thyme.
-Place slices of bacon over pheasant pieces and roast uncovered for 45 minutes (basting frequently).
-Stir in cream and horseradish to taste into pan juices.
-Roast 15 more minutes and serve over wild rice