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Roast Pheasant Stuffed with Grapes and Nuts Recipe
|Butter||3⁄4 Cup (12 tbs)|
|Seedless green grapes||1 1⁄2 Cup (24 tbs)|
|Chopped mixed nuts||2⁄3 Cup (10.67 tbs)|
|Buttered bread crumbs||1 Cup (16 tbs)|
|Gin||1⁄2 Cup (8 tbs)|
Calories 1174 Calories from Fat 706
% Daily Value*
Total Fat 79 g121.1%
Saturated Fat 33 g165.1%
Trans Fat 0 g
Cholesterol 332.3 mg110.8%
Sodium 713.2 mg29.7%
Total Carbohydrates 15 g5.1%
Dietary Fiber 2.3 g9.3%
Sugars 10.2 g
Protein 83 g166.3%
Vitamin A 34.5% Vitamin C 42.5%
Calcium 9.4% Iron 23.7%
*Based on a 2000 Calorie diet
Remove pin feathers.
Cut off straggly bits of skin at neck and cavity ends.
Pin each leg against the halves with small metal skewers.
Brush inside and out with a mixture of the butter, salt, thyme and pepper.
Place cut side down close together in a shallow open roasting pan.
Bake at 400Â°F. 15 minutes.
Meanwhile, mash 1/2 cup of grapes, and mix with remaining whole grapes, nuts and crumbs.
Turn halves over, and fill cavities with the grape-nut mixture.
Mix gin with remaining butter used for brushing, and spoon over the halves.
Cover lightly with foil, and bake at 350 Â°F. 40 minutes or until pheasant is tender and leg joint moves freely.
Uncover during the last 15 minutes of baking time to lightly dry the surface of the dressing.
Baste with pan juices once or twice during cooking.