Have your butcher bone out pheasant in one piece, cutting open the back. Preheat oven to 400 degrees. Combine pecans, cherries, cornbread and stock; season to taste with salt and pepper. Season pheasant inside and out; fill it up with stuffing. Roll up pheasant to fully enclose stuffing and place in a roasting pan, seam-side down. Wrap bacon securely around bird, tucking it under to secure. Roast until an instant-reading thermometer inserted in thigh area registers 180 degrees, 25 to 30 minutes. Transfer roulade to a serving platter and slice at table. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-112 broadcast 12-23-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 02-10-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (952g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 1189 (61%)|
|Amt Per Serving||% DV|
|Total Fat 132.1g||176 %|
|Saturated Fat 30.7g||154 %|
|Monounsaturated Fat 66.3g|
|Polyunsanturated Fat 22.8g|
|Cholesterol 524.8mg||161 %|
|Sodium 910.9mg||31 %|
|Potassium 2224.8mg||59 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 12.4g|
|Protein 169.8g||243 %|
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Calories per serving: 1959
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