Pecan Stuffed Pheasant In Gravy Recipe
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| Dry bread crumbs | 1 1/3 Cup (16 tbs) | |
| 2/3 cup coarsely broken pecan meats | ||
| Pheasants | 2 | |
| Flour | 2 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Butter | 1/4 Cup (16 tbs) | |
| Hot water | 1 1/2 Cup (16 tbs) | |
| Sherry | 1/3 Cup (16 tbs) | |
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
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
Chef
