Pheasant With Cashew Stuffing
|Young pheasant||3 Pound, 1 bird, cleaned and hung|
|Cashew nuts||1 Cup (16 tbs), coarsely chopped|
|Chicken broth||1 Cup (16 tbs) (Regular Strength)|
|Bacon strip||4 , cooked and crumbled|
Carefully wipe pheasant inside and out with a damp cloth; set aside.
In a small pan over low heat, simmer cashews in chicken broth until tender and liquid-is absorbed.
Mix in crumbled bacon, butter, salt, and pepper.
Lightly stuff bird with cashew mixture and close with skewers.
Tie wings to body or tuck in back akimbo-style.
Tie legs together.
Wrap 3 strips of bacon over breast of pheasant and secure with wooden picks.
Arrange enough medium-glowing coals to form a solid rectangular bed about 6 inches across and extending 3 to 4 inches beyond ends of bird
Coals should be about 2 inches behind an imaginary wall extending from spit to firebed.
Place metal drip pan directly beneath and in front of spit.
Surface of pheasant should be about 6 inches above surface of coals.
Run spit through exact center of bird; set spit forks in breast and thigh and test for balance
Position spit on barbecue and start motor.
Every 1/2 hour add 5 or 6 briquets to fire, spacing them evenly, to maintain a constant temperature.
Protecting hands with paper towels, press thick part of thigh; pheasant is cooked when thigh meat is soft (50 to 60 minutes).
dampers according to manufacturer's directions.
Cook, basting occasionally, for 11/2 to 2 hours or until thigh meat is soft when squeezed (protect hands with paper towels).
Add 5 or 6 briquets to each side of fire every 1/2 hour to maintain a constant temperature.