Title: Pecan stuffed smoked pheasant
 Categories: Poultry
      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