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Pecan Stuffed Pheasant Recipe
|Dry bread crumbs||1 1⁄3 Cup (21.33 tbs)|
|Pecan||2⁄3 Cup (10.67 tbs), broken|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Sherry||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄8 Pound (4 Tablespoon)|
Serving size: Complete recipe
Calories 7201 Calories from Fat 4097
% Daily Value*
Total Fat 462 g711.4%
Saturated Fat 170.5 g852.3%
Trans Fat 0 g
Cholesterol 2312.5 mg
Sodium 3330.8 mg138.8%
Total Carbohydrates 89 g29.6%
Dietary Fiber 12.2 g48.7%
Sugars 7.8 g
Protein 639 g1278.6%
Vitamin A 185.6% Vitamin C 242%
Calcium 56.8% Iron 212%
*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; 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.