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Walnut Stuffed Pheasant

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Submitted by mistymoon67

YIELD

6 servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 2
EACH EACH PHEASANT *
½ 2.5
TEASPOON ML BLACK PEPPER
¾ 177
CUP ML BUTTER
1 15
TABLESPOON ML SALT
¼ 59
CUP ML BOURBON
wild-turkey style *
1 237
CUP ML WALNUTS
coarsely chopped
½ 2.5
TEASPOON ML THYME *
2 907.2
POUNDS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 551 67% from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol 103mg 34%
Sodium 1350mg 56%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 11%
Sugars g
Protein 43g
Vitamin A 18% Vitamin C 30%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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