Yield: 1 Servings


* 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