Pecan Stuffed Pheasant In Gravy Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMethod
Main IngredientInterest Group

Ingredients

 Butter1⁄4 Cup (4 tbs) (4 Tablespoon)
 Dry bread crumbs1 1⁄3 Cup (21.33 tbs)
 Coarsely broken pecans2⁄3 Cup (10.67 tbs)
 Pheasants2
 Flour2 Tablespoon
 Salt3⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Hot water1 1⁄2 Cup (24 tbs)
 Sherry1⁄3 Cup (5.33 tbs)

Nutrition Facts

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

Directions

Melt the 4 tablespoons butter and pour over bread crumbs; add pecan meats and toss lightly.
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
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