Stuffed Pheasant with Oats and Apricot Chutney

Name: Stuffed Pheasant with Oats and Apricot Chutney
Yield: 8
Ingredients: 1 pheasant, approximately 3.5 kg, tempered; 1 cup (8 oz) of butter; Fresh fruit and berries for garnish; Stuffing; 250g of rolled oats; 250g of apricot chutney; 1 cup (8 oz) of water, approximate; Salt and black pepper to taste

1
1 pheasant, approximately 3.5 kg, tempered
2
1 cup (8 oz) of butter
3
Fresh fruit and berries for garnish
4
Stuffing
5
250g of rolled oats
6
250g of apricot chutney
7
1 cup (8 oz) of water, approximate
8
Salt and black pepper to taste

Ingredients

1
1 pheasant, approximately 3.5 kg, tempered
2
1 cup (8 oz) of butter
3
Fresh fruit and berries for garnish
4
Stuffing
5
250g of rolled oats
6
250g of apricot chutney
7
1 cup (8 oz) of water, approximate
8
Salt and black pepper to taste

Directions

1
Make the stuffing: mix together the rolled oats and apricot chutney, adding water gradually until a paste forms
2
Check if more water is needed
3
Adjust seasoning and reserve
4
Clean the pheasant well and fill it with the stuffing
5
Tie the legs with kitchen twine to close the cavity and spread butter all over the surface of the pheasant
6
Put in a medium oven, covered with aluminum foil, and roast for 2 hours
7
Baste the pheasant with the juices that form in the roasting pan during this time
8
Remove the foil and let it rest in the oven for another hour or until it's nicely browned
9
Remove from the oven and let it rest for 1 hour
10
Place on a serving platter and garnish with fresh fruit.