Yield: 2 servings
|½ cup||chopped toasted pecans|
|½ cup||dried cherries|
|1.00 cup||crumbled day-old cornbread|
|½ cup||chicken stock|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
Have your butcher bone out pheasant in one piece, cutting open the back. Preheat oven to 400 degrees. Combine pecans, cherries, cornbread and stock; season to taste with salt and pepper. Season pheasant inside and out; fill it up with stuffing. Roll up pheasant to fully enclose stuffing and place in a roasting pan, seam-side down. Wrap bacon securely around bird, tucking it under to secure.
Roast until an instant-reading thermometer inserted in thigh area registers 180 degrees, 25 to 30 minutes. Transfer roulade to a serving platter and slice at table. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-112 broadcast 12-23-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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