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Pecan Stuffed Pheasant

Microwaverina's picture
  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

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

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3229 Calories from Fat 1600

% Daily Value*

Total Fat 180 g277%

Saturated Fat 54.9 g274.6%

Trans Fat 0 g

Cholesterol 1030.8 mg343.6%

Sodium 3002.3 mg125.1%

Total Carbohydrates 64 g21.4%

Dietary Fiber 6.4 g25.8%

Sugars 5.4 g

Protein 318 g635.3%

Vitamin A 69.2% Vitamin C 124.1%

Calcium 28.5% Iron 102.8%

*Based on a 2000 Calorie diet

Pecan Stuffed Pheasant Recipe