Nell B. Nichols

Stuffed Pheasant

Preparation info
  • Makes

    8

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Cook and season mixed wild and long-grain rice to serve with this

Ingredients

  • 2 (3 to 4 lb.) pheasants
  • Salt
  • Bread stuffing (your favorite recipe)
  • Fat for frying

Method

  • Clean, dress and salt inside pheasants.
  • For each pound of pheasant, allow ½ c. favorite bread stuffing; stuff loosely. Sew or skewer openings together.
  • Brown pheasants in hot fat in pressure pan. Add water.
  • Cover and cook at 10 lbs. pressure 20 to 30