Directions

1. 1. Wash and pat dry the pheasants removing any lumps of fat from the cavity. Set aside.
2. 2. Preheat oven to 350 degrees F.
3. 3. Chop the pancetta, rosemary, thyme and garlic; mix well. Divide into two parts and spoon the mixture into the birds. Truss them and season with salt and pepper.
4. 4. Place the birds on their sides on a rack and place in the oven. After 15 minutes turn them to the other side to insure even cooking. The breast should remain down to keep it from drying out.
5. 5. After another 15 minutes add the wine and continue roasting the birds for another 15 minutes.
6. 6. Increase the heat to 450 degrees F and brown the skin. Cook the pheasant for 5 minutes on each side then remove from the oven.
7. 7. Cut the birds in half. Place the halves, cut side down, in a large frying pan along with any stuffing that falls out. Add the butter and cook over high heat for 5 minutes or until all traces of pink are gone.
8. 8. Add the brandy and flame them. Serve at once spooning the pan juices and stuffing on top.
9. 9. Wild rice makes a fine accompaniment.