Stuffed Pheasant

Preparation info

  • Difficulty


  • Makes



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


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


  • 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 minutes (depending on age of birds), or as manufacturer directs.
  • Cool 5 minutes, then place pan under cold water to reduce pressure quickly.