Pheasant with pecan stuffing - united states
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pheasants-whole | |
| ½ | cup | Pecans-halved |
| 1 | cup | Bread crumbs |
| ¼ | cup | Butter-melted |
| 2 | tablespoons | Flour |
| Salt & pepper to taste | ||
| 1½ | cup | Hot stock |
| 3 | tablespoons | Sherry |
| Warm cream | ||
| 2 | Egg yolks | |
Directions
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Combine pecans, bread crumbs, half of butter; stuff pheasants, sprinkle with salt, pepper and flour. Place in a casserole and pour rest of butter over pheasants. Brown at 450 for ten minutes. Add stock, sherry and bake at 350 for one hour. Uncover and cook for another thirty minutes or until tender. Thicken casserole with a little cream and egg yolks.