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Grilled Pheasant Legs
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 1998
The Italian preparation for a whole pheasant also works well when used to stuff pheasant or chicken legs. You can use wooden toothpicks to pin the stuffed legs closed or tie them with butcher’s string.
Ingredients
4 2 pounds - Stuffing from Tuscan Grilled Pheasant (Steps 2 through 4)<
Method
Rinse the pheasant legs under cold running water, then drain and blot them dry with paper towels. Partially bone the pheasant legs by cutting out each thigh bone, working from the inside of the top of the leg.
Prepare the stuffing as described, then stuff the pheasant legs with the stuffing and tie or sew the openings shut, or pin them shut with woode