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Charcoal Roasted Pheasant With Cashew Nut Stuffing

Chicken.delights's picture
  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

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3860 Calories from Fat 2137

% Daily Value*

Total Fat 244 g375.5%

Saturated Fat 69.7 g348.6%

Trans Fat 0 g

Cholesterol 1042.8 mg347.6%

Sodium 2371.1 mg98.8%

Total Carbohydrates 66 g22.2%

Dietary Fiber 6.6 g26.4%

Sugars 12.9 g

Protein 350 g699.8%

Vitamin A 63.2% Vitamin C 121.9%

Calcium 24.5% Iron 161.2%

*Based on a 2000 Calorie diet

Charcoal Roasted Pheasant With Cashew Nut Stuffing Recipe