Pecan Stuffed Pheasant
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Dry bread crumbs||2⁄3 Cup (10.67 tbs)|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|Salt||1 Teaspoon, divided|
|Pheasants||3 Pound (Two 1 - 1 1/2 Pound Units)|
|Water||1 Cup (16 tbs), divided|
|Browning sauce||1 Teaspoon|
Combine celery and butter in small glass bowl.
Cook at HIGH 1 to 2 minutes.
Stir in bread crumbs, pecans, 1/2 teaspoon salt and pepper.
Stuff pheasant with pecan mixture.
With cotton string, tie wings and legs to body of pheasant.
Arrange pheasant breast-side up, in 8-inch square dish.
Add 3/4 cup water, sherry and browning sauce.
Cook, covered with plastic wrap, at HIGH 8 to 10 minutes and at MEDIUM-LOW 18 to 20 minutes, or until pheasant is tender.
Remove pheasant to serving platter.
Let stand, covered, 5 minutes.
Blend cornstarch with remaining 1/4 cup water until smooth.
Stir cornstarch and salt into dish.
Cook at HIGH 2 to 3 minutes, or until thickened, stir once.