Stuffed Pheasant Roulade
Grrrrrgh!
Course : Meat - Game
From: HungryMonster.com
Serves: 2
 

Ingredients:

3 pounds pheasant
1/2 cup chopped toasted pecans
1/2 cup dried cherries
1 cup cornbread
1/2 cup chicken stock
1/4 teaspoon salt -- to taste
1/4 teaspoon freshly-ground black pepper -- to taste
4 slices bacon
 

Preparation:

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.

 

Nutritional Information:

1258 Calories (kcal); 61g Total Fat; (44% calories from fat); 138g Protein; 30g Carbohydrate; 427mg Cholesterol; 978mg Sodium