//Stuffed Pheasant

Stuffed Pheasant

 

4 Pheasant breast
2 cup white sugar

Stuffing:
4 oz- diced Realtree Sausage
16 oz – bread crumbs
½ cup -diced bell pepper
½ cup- diced onion
½ cup- diced celery
12 oz – chicken broth
1- tsp sage
1- tsp dill weed
4 oz-cooked salad shrimp
Butcher twine

Dampen the pheasant with water and coat w/white granulated sugar and tie back legs together.

Stuffing mix:
Combine all dry ingredients together including the shrimp and sausage.  Add the chicken broth until you get the consistency of a paste.

Stuff the breast of the pheasant and cook on the egg at 300° for 45 min to 1 hour.  Internal temp should be 160°

2017-01-19T20:14:42+00:00 November 10th, 2016|Categories: Recipes from the Field|Comments Off on Stuffed Pheasant