Walnut Stuffed Pheasant

1. 1

   Preheat oven to 425F (220C).

2. 2

   Melt butter in small saucepan and mix in bourbon, thyme, pepper, and salt.

3. 3

   Rub birds inside and out with part of seasoned butter mixture.

4. 4

   Mash half the grapes.

5. 5

   Mix mashed grapes, whole grapes, and walnuts with remaining seasoned butter untill well blended.

6. 6

   Place mixture inside birds and truss birds closed.

7. 7

   Place birds on rack in open roaster, breast side up.

8. 8

   Roast for 15 minutes, reduce oven temperature to 325F (160C) and continue roasting for 45 minutes.

9. 9

   Baste frequently with drippings.

* Per serving · 4 servings · Values may vary.

No additional tips available.