Stuffed Pheasant Recipe
Summary
Preparation Time15 MinCooking Time50 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexAverageServings8
Interest GroupClassic
Ingredients
| Pheasants - 2 (3 to 4 lb.) | ||
| Salt | To Taste | |
| Bread stuffing | ||
| Fat for frying | ||
| Water | 1 Cup (16 tbs) | |
Directions
GETTING READY
1 Clean the pheasants thoroughly.
2 Dress and salt inside of the pheasants.
MAKING
3 For each pound of pheasant, allow 1/2 cup favorite bread stuffing.
4 Stuff the bird loosely.
5 Sew or skewer the openings together.
6 In a pressure pan, heat the fat and brown the pheasants in it.
7 Add in water.
8 Cover, and set the control at 10.
9 Cook for 20 to 30 minutes (depending on age of birds) after control jiggles.
10 Allow to cool for 5 minutes.
11 Place the pan under cold water to reduce pressure quickly.
SERVING
12 Serve hot.
1 Clean the pheasants thoroughly.
2 Dress and salt inside of the pheasants.
MAKING
3 For each pound of pheasant, allow 1/2 cup favorite bread stuffing.
4 Stuff the bird loosely.
5 Sew or skewer the openings together.
6 In a pressure pan, heat the fat and brown the pheasants in it.
7 Add in water.
8 Cover, and set the control at 10.
9 Cook for 20 to 30 minutes (depending on age of birds) after control jiggles.
10 Allow to cool for 5 minutes.
11 Place the pan under cold water to reduce pressure quickly.
SERVING
12 Serve hot.
Chef
