0
(0)
CATEGORY CUISINE TAG YIELD
Meats Essnce12 2 servings

INGREDIENTS

3 lb Pheasant
1/2 c Chopped toasted pecans
1/2 c Dried cherries
1 c Crumbled day-old cornbread
1/2 c Chicken stock
Salt; to taste
Freshly-ground black pepper; to taste
4 sl Bacon

INSTRUCTIONS

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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-10-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

A Message from our Provider:

“REMEMBER! Only _you_ can prevent forever fires!”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?