Pecan Stuffed Pheasant Recipe
Ingredients
| Celery | 1/2 Cup (16 tbs), thinly sliced | |
| Butter/Margarine | 2 Tablespoon | |
| Dry bread crumbs | 2/3 Cup (16 tbs) | |
| Pecans | 1/3 Cup (16 tbs), chopped | |
| Salt | 1 Teaspoon, divided | |
| Pepper | 1/8 Teaspoon | |
| 2 pheasants (1 to 1 1/2 lb. ea.) | ||
| Water | 1 Cup (16 tbs), divided | |
| Sherry | 2 Tablespoon | |
| Sauce | 1 1/2 Teaspoon | |
| Cornstarch | 2 Tablespoon | |
Directions
In small glass bowl, combine celery and butter, heat at high1 to 2 minutes; stir in bread crumbs, pecans, 1/2 teaspoon salt and pepper.
Stuff pheasant with pecan mixture; with string, tie wings and legs to body of pheasant.
Arrange pheasant breast-side up, in square baking dish; add 3/4 cup water, sherry and browning sauce.
Heat, covered with plastic wrap, at high8 to 10 minutes and at medium-LOW 18 to 20 minutes, or until pheasant is tender.
Remove pheasant to serving platter; let stand, covered, 5 minutes.
Stuff pheasant with pecan mixture; with string, tie wings and legs to body of pheasant.
Arrange pheasant breast-side up, in square baking dish; add 3/4 cup water, sherry and browning sauce.
Heat, covered with plastic wrap, at high8 to 10 minutes and at medium-LOW 18 to 20 minutes, or until pheasant is tender.
Remove pheasant to serving platter; let stand, covered, 5 minutes.
Chef
