• ¼ cup unsalted butter
• 1¼ cup dry bread crumbs
• ⅔ cup pecan pieces
• 2 each smoked pheasants
• 2 tablespoons all-purpose flour
• ¾ teaspoons sea salt
• ¼ teaspoon pepper
• ¼ cup unsalted butter
• 1½ cup hot water
• ¼ cup sherry

1. Preheat oven to 350ºF.
2. Melt the 4 tablespoons butter and pour over bread crumbs. Add pecan meats and toss lightly. Stuff mixture into pheasants and truss birds.
3. Combine the flour, sea salt and pepper, and lightly sprinkle over pheasants.
4. Melt the other 4 tablespoons butter in heavy frying pan. Brown each pheasant on all side and transfer to a roasting pan. Add hot water and sherry to the browned birds.
5. Cover and bake in a preheated oven for 1 hour. Baste with liquid every 15 minutes. Remove cover and continue baking for 20 minutes, or until the birds are crisp and brow. Remove birds to a platter and keep hot while you thicken the dripping for gravy.

Serves 6