| 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.
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