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Pecan Stuffed Pheasant In Gravy Recipe
|Butter||1⁄4 Cup (4 tbs) (4 Tablespoon)|
|Dry bread crumbs||1 1⁄3 Cup (21.33 tbs)|
|Coarsely broken pecans||2⁄3 Cup (10.67 tbs)|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Sherry||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 4233 Calories from Fat 2234
% Daily Value*
Total Fat 253 g389%
Saturated Fat 77.6 g388.2%
Trans Fat 0 g
Cholesterol 1257.1 mg
Sodium 2868.9 mg119.5%
Total Carbohydrates 87 g29.1%
Dietary Fiber 11.1 g44.6%
Sugars 7.3 g
Protein 383 g765.4%
Vitamin A 85.6% Vitamin C 142.7%
Calcium 39.7% Iron 138.7%
*Based on a 2000 Calorie diet
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, then pour mixture over the birds.
Cover and bake in a moderate oven (350°) for 1 hour.
Baste pheasants with 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