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Pecan Stuffed Pheasant

Chicken.delights's picture
  Butter/Margarine 4 Tablespoon
  Dry bread crumbs 1 1⁄3 Cup (21.33 tbs)
  Pecan 2⁄3 Cup (10.67 tbs), broken
  Pheasants 6 Pound
  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)
  Butter/Margarine 1⁄8 Pound (4 Tablespoon)

Melt 4 tablespoons butter and pour over the bread crumbs; add pecan meats and mix 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; pour mixture over the birds.
Cover and bake in a moderate oven (350°) for 1 hour.
Baste pheasants with the 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.

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