Roast Pheasant

4 ingredients
2 steps

Ingredients

  • 2 young pheasants (about 2 lb. each)
  • 1/4 c. melted, unsalted butter
  • 1 1/2 tsp. salt
  • wild rice and mushroom dressing

Directions

  1. 1
    Cut off necks of birds close to bodies, leaving neck skin on to help hold the stuffing.
  2. 2
    Remove pin feathers; singe if needed. Rinse inside and out in warm water; drain and pat dry.

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