Pheasant with Rice Stuffing

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

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
  • c. long-grain rice
  • 3 c. water
  • ½ c. butter or regular margarine
  • 1 c. finely chopped celery
  • 3 tblsp. minced onion
  • ½ c. fresh mushrooms, sliced (or canned and drained)
  • tsp. rubbed sage
  • tsp. thyme leaves
  • tsp. savory leaves
  • Melted butter or regular margarine
  • 6 bacon slices


  • 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 ½ c. butter in frying pan. Add celery, onion and mushrooms, and cook 10 minutes. Add to rice along with herbs. Stuff birds lightly. (Extra stuffing may be baked in covered casserole last 30 minutes of roasting time.)
  • Truss the birds, brush them with melted butter. Place strips of bacon across breasts.
  • Roast in covered pan in moderate oven (350°) about 2 hours, or until tender. Baste frequently.