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Pecan Stuffed Pheasant Recipe
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Dry bread crumbs||2⁄3 Cup (10.67 tbs)|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|Salt||1 Teaspoon, divided|
|Pheasants||3 Pound (Two 1 - 1 1/2 Pound Units)|
|Water||1 Cup (16 tbs), divided|
|Browning sauce||1 Teaspoon|
Serving size: Complete recipe
Calories 3229 Calories from Fat 1600
% Daily Value*
Total Fat 180 g277%
Saturated Fat 54.9 g274.6%
Trans Fat 0 g
Cholesterol 1030.8 mg
Sodium 3002.3 mg125.1%
Total Carbohydrates 64 g21.4%
Dietary Fiber 6.4 g25.8%
Sugars 5.4 g
Protein 318 g635.3%
Vitamin A 69.2% Vitamin C 124.1%
Calcium 28.5% Iron 102.8%
*Based on a 2000 Calorie diet
Cook at HIGH 1 to 2 minutes.
Stir in bread crumbs, pecans, 1/2 teaspoon salt and pepper.
Stuff pheasant with pecan mixture.
With cotton string, tie wings and legs to body of pheasant.
Arrange pheasant breast-side up, in 8-inch square dish.
Add 3/4 cup water, sherry and browning sauce.
Cook, covered with plastic wrap, at HIGH 8 to 10 minutes and at MEDIUM-LOW 18 to 20 minutes, or until pheasant is tender.
Remove pheasant to serving platter.
Let stand, covered, 5 minutes.
Blend cornstarch with remaining 1/4 cup water until smooth.
Stir cornstarch and salt into dish.
Cook at HIGH 2 to 3 minutes, or until thickened, stir once.