Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  pheasant
     1/2           cup  chopped toasted pecans
     1/2           cup  dried cherries
  1                cup  crumbled day-old cornbread
     1/2           cup  chicken stock
                        salt -- to taste
                        freshly-ground black pepper -- to taste
  4             slices  bacon

Preparation:

Have your butcher bone out pheasant in one piece, cutting open the back. Preheat oven to 400 degrees. Combine pecans, cherries, cornbread and stock; season to taste with salt and pepper. Season pheasant inside and out; fill it up with stuffing. Roll up pheasant to fully enclose stuffing and place in a roasting pan, seam-side down. Wrap bacon securely around bird, tucking it under to secure. Roast until an instant-reading thermometer inserted in thigh area registers 180 degrees, 25 to 30 minutes. Transfer roulade to a serving platter and slice at table.

Nutritional Information:

1258 Calories (kcal); 61g Total Fat; (44% calories from fat); 138g Protein; 30g Carbohydrate; 427mg Cholesterol; 978mg Sodium