Roast Pheasant Stuffed with Grapes and Nuts
|Butter||3⁄4 Cup (12 tbs)|
|Seedless green grapes||1 1⁄2 Cup (24 tbs)|
|Chopped mixed nuts||2⁄3 Cup (10.67 tbs)|
|Buttered bread crumbs||1 Cup (16 tbs)|
|Gin||1⁄2 Cup (8 tbs)|
Rinse and dry pheasant halves.
Remove pin feathers.
Cut off straggly bits of skin at neck and cavity ends.
Pin each leg against the halves with small metal skewers.
Brush inside and out with a mixture of the butter, salt, thyme and pepper.
Place cut side down close together in a shallow open roasting pan.
Bake at 400Â°F. 15 minutes.
Meanwhile, mash 1/2 cup of grapes, and mix with remaining whole grapes, nuts and crumbs.
Turn halves over, and fill cavities with the grape-nut mixture.
Mix gin with remaining butter used for brushing, and spoon over the halves.
Cover lightly with foil, and bake at 350 Â°F. 40 minutes or until pheasant is tender and leg joint moves freely.
Uncover during the last 15 minutes of baking time to lightly dry the surface of the dressing.
Baste with pan juices once or twice during cooking.