Ingredients
- 1 1/2 pounds chorizo sausage
- 1/4 cup butter
- 1/4 cup celery, chopped
- 1 1/2 cups onion, chopped
- 10 serrano chiles, stemmed, seeded and minced
- 8 cups crumbled cornbread (See description for recipe - crumbled, blue - use blue-corn-bread or your favorite)
- 4 teaspoons thyme, fresh, chopped
- 1 teaspoon dried sage
- 1 cup cilantro, chopped
- 1/3 cup half and half
- 1 egg, beaten
- 1/2 teaspoon pepper
- 1 cup butter, clarified
- 5 to 6 pounds pheasants (2 pheasants, 2 1/2 pounds - 3 pounds each 5-6 pounds total weight, at room temperature
- 6 ounces bacon (6 slices)
How to Make
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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.
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Step 2: Preheat to 400 degrees F.
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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.
We hope you enjoy this recipe!
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