Recipe
Stuffed Pheasant Roulade
Ingredients
- 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
Directions
- 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.
Recipe Details
- Source: Essence Of Emeril EE112 [4]
- Dish Type: Appetizer [5]
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