Walnut Stuffed Pheasant

Directions

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