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Charcoal Roasted Pheasant With Cashew Nut Stuffing

Chicken.delights's picture
Ingredients
  Young pheasant 3 Pound, hung
  Chopped cashewnuts 1 Cup (16 tbs)
  Chicken broth 1 Cup (16 tbs)
  Bacon slices 4 , cooked and chopped
  Butter 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Bacon slices 3
Directions

Carefully wipe out the inside of the pheasant with a cloth.
Make dressing as follows: Simmer the cashew nuts in the chicken broth until tender and liquid is absorbed.
Mix in the 4 slices of cooked and chopped bacon, the butter, salt, and pepper.
Stuff pheasant, truss, and tie the 3 slices of bacon over the breast.
Spit and roast over charcoal for 50 to 60 minutes, depending on the size of the bird.

Recipe Summary

Method: 
Roasted

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