Walnut Stuffed Pheasant
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pheasant
|
*
|
| ½ | teaspoon |
black pepper
|
|
| ¾ | cup |
butter
|
|
| 1 | tablespoon |
salt
|
|
| ¼ | cup |
bourbon
wild-turkey style |
* |
| 1 | cup |
walnuts
coarsely chopped |
|
| ½ | teaspoon |
thyme
|
*
|
| 2 | pounds |
grapes, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pheasant
|
*
|
| 2.5 | ml |
black pepper
|
|
| 177 | ml |
butter
|
|
| 15 | ml |
salt
|
|
| 59 | ml |
bourbon
wild-turkey style |
* |
| 237 | ml |
walnuts
coarsely chopped |
|
| 2.5 | ml |
thyme
|
*
|
| 907.2 | g |
grapes, seedless
|
|
Directions
Preheat oven to 425℉ (220℃).
Melt butter in small saucepan and mix in bourbon, thyme, pepper, and salt.
Rub birds inside and out with part of seasoned butter mixture.
Mash half the grapes.
Mix mashed grapes, whole grapes, and walnuts with remaining seasoned butter untill well blended.
Place mixture inside birds and truss birds closed.
Place birds on rack in open roaster, breast side up.
Roast for 15 minutes, reduce oven temperature to 325℉ (160℃) and continue roasting for 45 minutes.
Baste frequently with drippings.
