Pecan Stuffed Pheasant Recipe
Ingredients
| Butter/Margarine | 4 Tablespoon | |
| Dry bread crumbs | 1 1/3 Cup (16 tbs) | |
| 2/3 cup coarsely broken pecan meats | ||
| 2 pheasants (2 1/2 to 3 lbs. each) | ||
| Flour | 2 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Butter/Margarine | 4 Tablespoon | |
| Hot water | 1 1/2 Cup (16 tbs) | |
| Sherry | 1/3 Cup (16 tbs) | |
Directions
Melt 4 tablespoons butter and pour over the bread crumbs; add pecan meats and mix 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; pour mixture over the birds.
Cover and bake in a moderate oven (350°) for 1 hour.
Baste pheasants with the 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; pour mixture over the birds.
Cover and bake in a moderate oven (350°) for 1 hour.
Baste pheasants with the 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
