Farsed fesaunt - pheasant or chicken stuffed with spiced.
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Basil |
| ½ | teaspoon | Rosemary; crushed fine |
| ½ | teaspoon | Thyme |
| ⅔ | teaspoon | Salt |
| 2 | cups | Oats; uncooked |
| ⅔ | cup | Dried apples; cut small |
| ⅔ | cup | Figs; cut small |
| ½ | cup | Beef stock or dry white wine |
| 1 | Pheasant or large roasting chicken, about 5 pounds (or two smaller birds) | |
| 2 | tablespoons | Butter |
| 2 | eaches | Raw apples |
| ½ | each | Lemon |
Directions
Related recipes
- Cornish game hens, stuffed under the skin (mf)
- Pecan stuffed smoked pheasant
- Pheasant amerind
- Pheasant fantasty - united states
- Pheasant forcemeat, stuffing & roasting the ballotine
- Pheasant forcemeat, stuffing and roasting the ballotine
- Pheasant in a bag
- Pheasant in spiced sour cream
- Pheasant pate
- Pheasant pie
- Pheasant smitane
- Pheasant stock
- Pheasant with braised potato and fennel
- Pheasant with champagne cabbage iii (stuffing)
- Pheasant with champagne iii (stuffing)
- Pheasant with cheese and apricot stuffing
- Pheasant with herbs - united states
- Pheasant with pecan stuffing - united states
- Potted pheasant
- Smothered pheasant - united states