Pheasant With Chorizo & Blue Corn Bread Stuffing

Prep Time
Cook Time
1h 10m
Ready In

Recipe: #35460

August 12, 2020

"Recipe source: Coyote Cafe Cookbook. recipe #recipe35461"

Original is 4-6 servings


  • Serving Size: 1 (1653.6 g)
  • Calories 3573.5
  • Total Fat - 252.2 g
  • Saturated Fat - 95.5 g
  • Cholesterol - 1036.4 mg
  • Sodium - 5065.3 mg
  • Total Carbohydrate - 115.9 g
  • Dietary Fiber - 23.2 g
  • Sugars - 28.5 g
  • Protein - 213.6 g
  • Calcium - 330.1 mg
  • Iron - 35.6 mg
  • Vitamin C - 138.9 mg
  • Thiamin - 3 mg

Step by Step Method

Step 1

To prepare the stuffing: in a skillet over medium heat crumble and dadd the chorizo and saute until brown (5 minutes); drain and set aside. In the same skillet melt the butter and then add the next 4 ingredients (-garlic) and saute over medium high heat for a few minutes. Transfer to a bowl and add the chorizo cornbread and the herbs (thyme - cilantro); toss and then add the half-and-half and egg. Add the pepper and stir to combine.

Step 2

Preheat to 400 degrees F.

Step 3

Over medium high heat, in a large ovenproof skillet or pan heat the clarified butter and then sear each pheasant for a few minutes or until golden brown on each side. Remove from pan and allow to cool. Stuff and truss the birds with string. Place 2 bacon slices under the string, crossed and over the breast. Place one bacon slice across the back and under the string. Place the pheasants on a baking sheet or in the ovenproof pan and roast for 30-40 minute or until crispy and done (test with a meat thermometer). Do not overcook.


No special items needed.

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