BRANDY AND CREAM PHEASANT

2 pheasants, cleaned
4 slices bacon
2 green onions, sliced
1 clove garlic, minced
3 tbsp. butter
1/3 cup brandy
1 1/2 cups chicken broth
3/4 tsp. salt
1/4 tsp. pepper
1 1/2 cups cream
3 tbsp. horseradish

Cover each pheasant with 2 slices bacon and truss, keeping the bacon in place. Brown onions, garlic, and pheasants in butter in skillet. Remove to broiler pan and pour in the pan juices. Pour brandy over pheasant and ignite. Add chicken broth, salt, and pepper. Bake 35-45 minutes at 375 degrees F. until tender, basting frequently. Stir cream and horseradish into pan juices. Bake 15 minutes longer and serve with cream sauce.