Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 3.00 pounds | pheasant |
| ½ cup | chopped toasted pecans |
| ½ cup | dried cherries |
| 1.00 cup | crumbled day-old cornbread |
| ½ cup | chicken stock |
| 1 \N | salt; to taste |
| 1 \N | freshly-ground black pepper; to taste |
| 4.00 slice | bacon |
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@...
02-10-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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