Pheasant with Rice Stuffing

Preparation info
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Meat has lighter color than chicken or turkey because it has less fat


  • 2 pheasants (about lbs. each)
  • 1 tblsp. salt


  • Rub 1 tsp. salt into cavity of each pheasant.
  • Brown rice in dry frying pan. Transfer to saucepan; add water and 1 tsp. salt; cook until tender.
  • Melt