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Pheasant With Cashew Stuffing Recipe
|Young pheasant||3 Pound, 1 bird, cleaned and hung|
|Cashew nuts||1 Cup (16 tbs), coarsely chopped|
|Chicken broth||1 Cup (16 tbs) (Regular Strength)|
|Bacon strip||4 , cooked and crumbled|
Serving size: Complete recipe
Calories 4292 Calories from Fat 2387
% Daily Value*
Total Fat 273 g420.1%
Saturated Fat 77.4 g386.8%
Trans Fat 0 g
Cholesterol 1051.5 mg
Sodium 3057.7 mg127.4%
Total Carbohydrates 77 g25.8%
Dietary Fiber 8.5 g33.9%
Sugars 18 g
Protein 361 g721.7%
Vitamin A 63.2% Vitamin C 120.2%
Calcium 34% Iron 134.1%
*Based on a 2000 Calorie diet
In a small pan over low heat, simmer cashews in chicken broth until tender and liquid-is absorbed.
Mix in crumbled bacon, butter, salt, and pepper.
Lightly stuff bird with cashew mixture and close with skewers.
Tie wings to body or tuck in back akimbo-style.
Tie legs together.
Wrap 3 strips of bacon over breast of pheasant and secure with wooden picks.
Arrange enough medium-glowing coals to form a solid rectangular bed about 6 inches across and extending 3 to 4 inches beyond ends of bird
Coals should be about 2 inches behind an imaginary wall extending from spit to firebed.
Place metal drip pan directly beneath and in front of spit.
Surface of pheasant should be about 6 inches above surface of coals.
Run spit through exact center of bird; set spit forks in breast and thigh and test for balance
Position spit on barbecue and start motor.
Every 1/2 hour add 5 or 6 briquets to fire, spacing them evenly, to maintain a constant temperature.
Protecting hands with paper towels, press thick part of thigh; pheasant is cooked when thigh meat is soft (50 to 60 minutes).
dampers according to manufacturer's directions.
Cook, basting occasionally, for 11/2 to 2 hours or until thigh meat is soft when squeezed (protect hands with paper towels).
Add 5 or 6 briquets to each side of fire every 1/2 hour to maintain a constant temperature.