Pheasant with Chorizo and Corn Bread Stuffing

• 3/4 pound chorizo sausage,crumbled
• 4 tablespoons unsalted butter
• 3/4 cup finely chopped onion
• 2 tablespoons finely diced celery
• 5 serrano chiles, seeded and minced
• 1 medium garlic clove, minced
• 3 cups crumbled Blue Corn Bread
• 2 teaspoons finely chopped thyme
• 1/2 teaspoon crumbled dried sage
• 1/2 cup finely chopped cilantro
• 3 tablespoons half-and-half
• 1 large egg, lightly beaten
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon vegetable oil
• Two 2 1/2 -pound pheasants
• 4 slices of bacon

1. In a heavy medium skillet, cook the chorizo over moderately high heat until browned, about 5 minutes.
2. Transfer to a large bowl.
3. Discard the fat.
4. Melt 2 tablespoons of the butter in the skillet.
5. Add the onion, celery, serranos and garlic and cook until slightly softened, about 3 minutes.
6. Toss the vegetables with the chorizo.
7. Mix in the Blue Corn Bread, thyme, sage and cilantro.
8. Stir in the half-and-half and egg.
9. Season with the pepper and mix thoroughly.
10. Preheat the oven to 400.
11. In a large heavy skillet, melt the remaining 2 tablespoons butter in the oil.
12. Add the pheasants and sear over moderately high heat, turning with tongs, until golden all over, about 6 minutes.
13. Transfer to a plate to cool.
14. Stuff the birds with about half of the stuffing and reserve the rest.
15. Place the pheasants, breast side up, without touching, in a roasting pan and crisscross 2 bacon strips over each bird.
16. Roast until the juices run clear when the thighs are pierced with a small knife, about 45 minutes.
17. Cover loosely with foil and let rest for 20 minutes before carving.
18. Meanwhile, shape the remaining stuffing into twelve 2-inch round patties.
19. Preheat a cast-iron skillet over moderate heat, add the patties and cook, turning, until lightly browned, 4 to 6 minutes.
20. Carve the pheasants and serve with the patties and cavity stuffing.

sausage, unsalted butter, onion, celery, serrano chiles, garlic, bread, thyme, sage, cilantro, egg, freshly ground pepper, vegetable oil, pheasants, bacon

Taken from www.foodandwine.com/recipes/pheasant-with-chorizo-and-corn-bread-stuffing (may not work)