Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter
1 1/4 c Dry bread crumbs
2/3 c Coarsely broken pecan meats
2 ea Smoked pheasants
2 tb Flour
3/4 ts Salt
1/4 ts Pepper
1/4 c Butter
1 1/2 c Hot water
1/4 c Sherry

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

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