Pecan-Stuffed
Pheasant – Print This Recipe
Yield: 4 to 6 servings
- Pheasant
1 ea
- Chopped
bacon 2 Tbsp/14 g
- Chopped
pecans 1/4 cup/27 g
- Shallot,
fine chopped 1 ea
- Bread
crumbs 1/4 cup/57 g
- Egg
1 ea
- Thyme
1/4 tsp/0.25 g
- Ground
black pepper 1/4 tsp/0.5 mL
- Chopped
parsley 1 tsp/1.25 g
- Chicken
stock 1 cup + 2 Tbsp/270 mL
- Salt
and pepper as needed
- Chopped
onion 1/4 cup/40 g
- Chopped
celery 1/4 cup/30 g
- Chopped
carrots 1/4 cup/30 g
- Butter
1 Tbsp/14 g
- Bone
out the pheasant breast and legs, being sure not to cut through the skin.
Clean out any large tendons in the legs and breast. Pound the legs and
breast to about a 1/4-inch/6-mm thickness. Lay the legs out flat over the
skin then overlay with the breast.
- Sauté
the chopped bacon until lightly browned, pour off the excess fat and add
in the shallots and sauté briefly. Combine bacon, pecans, shallots, bread
crumbs, egg, thyme, pepper, parsley, 2 Tbsp/30 mL chicken stock, and salt as needed, into a stuffing. Lay out over the
boneless pheasant. Roll into roast and tie into cylindrical shape. Lightly
season the exterior with salt and pepper.
- Place
mixed chopped onions, celery, and carrots and butter in small roasting
pan, season with salt and pepper. Place roast directly on the vegetables.
Roast at 300°F/149°C. After 15 minutes, add remaining chicken stock to
pan. Baste the roast often. Add more chicken stock if it all evaporates.
Roast until internal temperature reaches 165°F/74°C, about 1 hour. Let stand
for 5 to 10 minutes.
- Slice
carefully maintaining shape.
- Strain
pan juices to make a light jus. Season as needed.
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