This recipe is for two large or three medium-sized pheasants. Lacking pheasants, this interesting stuffing may be used with chicken or capon.
Soak the wild rice in water for several hours. Drain and combine with the other ingredients, moistening with some melted butter. Stuff the birds, brush with melted butter, truss them, and roast 40-50 minutes at 350 degrees F, basting with butter and white wine until done.