Created by ellie on August 12, 2020
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.