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°
