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