Baked pheasant and dressing

categories: Pheasant Recipes Deer Recipes Duck Recipes Fish Recipes Other Recipes

chef/credit: Steve Zimmel

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Ingredients:

1 young pheasant, ½ cup chopped onion, 3 cups chopped oysters, 6 cups dry bread crumbs, 2 eggs - beaten, ½ cup chopped celery, ¼ cup butter, 1-¾ cups oyster liquor or the water pheasant has been boiled in, salt and pepper.

Directions:

Boil pheasant in water for 45 minutes or until tender. Cook celery and onion in butter until soft. Drain oysters, reserving liquid. If needed, add pheasant stock to oyster liquid to measure 1-¾ cups. Add bread crumbs, oysters, egg, seasonings and liquid to celery mixture. Mix thoroughly and stuff pheasant. Place pheasant in roasting pan. Place any remaining dressing around bird in pan. Bake at 350 degrees for 45 minutes. Makes 4 to 6 servings.

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