Walnut Stuffed Pheasant

• 2 each pheasant
• 1/2 teaspoon black pepper
• 3/4 cup butter
• 1 tablespoon salt
• 1/4 cup bourbon wild-turkey style
• 1 cup walnuts coarsely chopped
• 1/2 teaspoon thyme
• 2 pounds grapes, seedless

1. Preheat oven to 425F (220C).
2. Melt butter in small saucepan and mix in bourbon, thyme, pepper, and salt.
3. Rub birds inside and out with part of seasoned butter mixture.
4. Mash half the grapes.
5. Mix mashed grapes, whole grapes, and walnuts with remaining seasoned butter untill well blended.
6. Place mixture inside birds and truss birds closed.
7. Place birds on rack in open roaster, breast side up.
8. Roast for 15 minutes, reduce oven temperature to 325F (160C) and continue roasting for 45 minutes.
9. Baste frequently with drippings.

pheasant, black pepper, butter, salt, bourbon wildturkey, walnuts, thyme, grapes

Taken from recipeland.com/recipe/v/walnut-stuffed-pheasant-33894 (may not work)