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Pecan Stuffed Pheasant

Microwaverina's picture
Ingredients
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  Dry bread crumbs 2⁄3 Cup (10.67 tbs)
  Chopped pecans 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon, divided
  Pepper 1⁄8 Teaspoon
  Pheasants 3 Pound (Two 1 - 1 1/2 Pound Units)
  Water 1 Cup (16 tbs), divided
  Sherry 2 Tablespoon
  Browning sauce 1 Teaspoon
  Cornstarch 2 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Poultry

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