Stuffed Pheasant Breasts

8 Pheasant, skinned and boned

 

Cranberry Butter Sauce

1 qt. Cranberry Juice

½ C Honey

¼# Butter, ice cold, cut into small pieces

 

Pheasant Force Meat

24 oz. Thigh & Breast Meat

1 heaping T Fresh Chopped Thyme

½ C Pecans

½ medium Red Onion

¼ C Cream

2 Eggs

 

Breading

1 C Pecans

1 C Bread Crumbs

1 C Mayonnaise

 

Sauce

Combine cranberry juice and honey and simmer over low heat until reduced to 1 cup.  Remove from heat and whip in butter a little at a time.  Keep sauce in a warm area and DO NOT put on heat after butter is added.  To re-use, microwave gently and stir frequently.

 

Force Meat

Pulse pheasant meat in a food processor until roughly chopped, add thyme, red onion, and pecans and pulse until mixed.  With processor running add eggs and cream and process until smooth.  Divide into 16 portions

 

Pheasant Breasts

Cut a good size pocket in each breast and place force meat in pocket.

 

Breading

Grind pecans and bread crumbs in a food processor.

 

Baking

Brush stuffed breasts with mayonnaise and roll in breading mixture.  Bake in preheated 425 F oven for about 30 minutes or until internal temperature reaches 165.  Slice breasts and serve with cranberry butter sauce.