Pecan stuffed smoked pheasant

1 servings

Ingredients

Quantity Ingredient
¼ cup Butter
1¼ cup Dry bread crumbs
⅔ cup Coarsely broken pecan meats
2 eaches Smoked pheasants
2 tablespoons Flour
¾ teaspoon Salt
¼ teaspoon Pepper
¼ cup Butter
1½ cup Hot water
¼ cup Sherry

Directions

Melt the 4 TBS butter and pour over bread crumbs. Add pecan meats and toss lightly. Stuff mixture into pheasants and truss birds. Combine the flour, salt and pepper, and lightly sprinkle over pheasants. Melt the other 4 TBS butter in heavy frying pan. Brown each pheasant on all side and transfer to a roasing pan. Add hot water and sherry to the browned birds. Cover and bake at 350 degrees F for 1 hour.

Baste with liquid every 15 minutes. Remove cover and continue baking for 20 minutes, or until the birds are crisp and brow. Remove birds to a platter and keep hot while you thicken the dripping for gravy.. Serves 6

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