Ingredients
1/4 cup butter
1 1/4 cup dry bread crumbs
2/3 cup coarsely broken pecan meats
2 each smoked pheasants
2 tbsp flour
3/4 tsp salt
1/4 tsp pepper
1/4 cup butter
1 1/2 cup hot water
1/4 cup sherry
Directions
Melt the 4 TBS butter and pour over bread crumbs. Add pecan meats
and toss lightly. Stuff mixture into pheasants and truss birds.
Combine the flour, salt and pepper, and lightly sprinkle over
pheasants. Melt the other 4 TBS butter in heavy frying pan. Brown
each pheasant on all side and transfer to a roasing pan. Add hot
water and sherry to the browned birds. Cover and bake at 350 degrees
F for 1 hour.
Baste with liquid every 15 minutes. Remove cover and continue baking
for 20 minutes, or until the birds are crisp and brow. Remove birds
to a platter and keep hot while you thicken the dripping for gravy..
Serves 6
Servings: 1 servings
Pecan Stuffed Smoked Pheasant Recipe brought to you by Recipe Ideas
Categories: Nut; Pecan; Pheasant; Poultry; Wild Game
The History of Recipes
We are able to trace the history of meal recipes way back into history, in fact as far as pharonic Egypt, and quite possibly further than that. Interesting though that is, generally, these ancient records were just primitive hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to academics are a few stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As we move into Roman times 25BC a roman called Apicius compiled a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, he recounts how the roman meals were split into hors d`oeuvres, main course and afters, a very modern way of dining. This early Roman chef recounts how the Roman chefs were skilled in the use of a good variety of aromatic flavours, including many that are still in use today for example bay, rue and dill. As we move on, there were two books which were published in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books are not about the curry that we all know today, but instead recipes for the types of food on the tables of the rich and powerful of that period. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from Arab cooking, including coriander, parsley, and basil. The introduction of these new culinary ideas caused an increase in manuscripts on food, most of which are kept safe in private libraries. The revolution that is television brings us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Pecan Stuffed Smoked Pheasant recipe.
