Instructions: 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.

This recipe yields 2 servings.

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