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Pecan Stuffed Pheasant In Gravy

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Ingredients
  Butter 1⁄4 Cup (4 tbs) (4 Tablespoon)
  Dry bread crumbs 1 1⁄3 Cup (21.33 tbs)
  Coarsely broken pecans 2⁄3 Cup (10.67 tbs)
  Pheasants 2
  Flour 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Hot water 1 1⁄2 Cup (24 tbs)
  Sherry 1⁄3 Cup (5.33 tbs)
Directions

Melt the 4 tablespoons butter and pour over bread crumbs; add pecan meats and toss lightly.
Stuff mixture into pheasants, then truss birds.
Combine the flour, salt, and pepper, and lightly sprinkle over pheasants.
Melt the other 4 tablespoons butter in a heavy frying pan; brown each pheasant on all sides, then transfer to a roasting pan.
Add hot water and sherry to the browned butter, then pour mixture over the birds.
Cover and bake in a moderate oven (350°) for 1 hour.
Baste pheasants with liquid in the pan every 15 minutes.
Remove cover and continue baking for 20 minutes, or until the birds are crisp and brown.
Remove birds to a platter and keep hot while you thicken drippings for gravy

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Poultry
Interest: 
Everyday

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