- Recipes Home
- Interest Groups
Pecan Stuffed Pheasant Recipe
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Dry bread crumbs||2⁄3 Cup (10.67 tbs)|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|Salt||1 Teaspoon, divided|
|Pheasants||3 Pound (2 Whole, 1 1/2 Pound Each)|
|Water||1 Cup (16 tbs), divided|
|Browning sauce||1 1⁄2 Teaspoon|
Calories 811 Calories from Fat 400
% Daily Value*
Total Fat 45 g69.2%
Saturated Fat 13.7 g68.7%
Trans Fat 0 g
Cholesterol 257.7 mg
Sodium 777.4 mg32.4%
Total Carbohydrates 17 g5.6%
Dietary Fiber 1.6 g6.5%
Sugars 1.4 g
Protein 79 g158.8%
Vitamin A 17.3% Vitamin C 31%
Calcium 7.1% Iron 25.7%
*Based on a 2000 Calorie diet
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.