Roast Stuffed Pheasants

Share: 

Rate this Recipe: 

No votes yet

This recipe is for two large or three medium-sized pheasants. Lacking pheasants, this interesting stuffing may be used with chicken or capon.

Ingredients

3/4 cup wild rice
1/4 pound chopped mushrooms
1 cup breadcrumbs
I small can water chestnuts (sliced)
1 small can smoked oysters
1 small onion, minced
salt and pepper
fresh or powdered thyme
melted butter white wine

Instructions

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.

Cooking & Recipes

Yield: 

Serves 6

Preparation Method

Add new comment

Free Almanac Newsletters

Almanac Weekly Companion 

The Almanac.com General Store

Almanac Recipe Box