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Charcoal Roasted Pheasant With Cashew Nut Stuffing Recipe
|Young pheasant||3 Pound, hung|
|Chopped cashewnuts||1 Cup (16 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Bacon slices||4 , cooked and chopped|
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 mg
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
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.