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Stuffed Pheasant Roulade

  • Yield: 2 servings


  • 1 3-pound pheasant
  • 1/2 cup chopped toasted pecans
  • 1/2 cup dried cherries
  • 1 cup crumbled day-old cornbread
  • 1/2 cup chicken stock
  • Salt and pepper
  • 4 slices bacon


  • Have your butcher bone out pheasant in one piece, cutting open back. Preheat oven to 400 degrees F.
  • 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 F, 25 to 30 minutes. Transfer roulade to a serving platter and slice at table.