Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Butter
1 1/4 c Dry bread crumbs
2/3 c Pecans -- coarsely broken
2 Pheasants -- smoked
2 tb Flour
3/4 ts Salt
1/4 ts Pepper
1/4 c Butter
1 1/2 c Hot water
1/4 c Sherry
Melt the 4 tb butter and pour over bread crumbs. Add pecans 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 tb 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 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 brown.
Remove birds to a platter and keep hot while you thicken the
dripping for gravy.
