Mincemeat-Stuffed Pheasants with Brandy Sauce from Home Made Christmas by Yvette van Boven
Depending on the weight of the pheasant, one bird will suffice for three or four people. For four to six diners, get two hens, to be safe. One rooster serves just about four. Pheasant goes great wi...
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Cooking tools:
- Oven
- Roasting pan
- Serving platter
Ingredients
- Sea salt
- freshly ground black pepper
- A glass of brandy or cognac, plus more to taste
- 2 (1¾-pound/800-g) pheasant hens, or 1 (2¼-pound/1-kg) pheasant rooster
- A handful of fresh breadcrumbs
- 8 to 10 slices bacon
- A pinch of Freshly grated nutmeg
- Leaves from 2 sprigs fresh rosemary, chopped
- 1 cup plus 2 tablespoons (250 g) mincemeat
- 2 tablespoons butter, softened
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