Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    



1 young pheasant
1/2 c. chopped onion
3 c. chopped oysters
6 c. dry bread crumbs
2 eggs, beaten
1/2 c. chopped celery
1/4 c. margarine
1 3/4 c. oyster liquor or water pheasant has been boiled in
Salt and pepper


Boil pheasant in water for 45 minutes or until tender. Cook celery and onion in margarine until soft. Drain oysters, reserving liquid. If needed, add pheasant stock to oyster liquid to measure 1 3/4 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. Yields 4-6 servings.

         ©2007-2017 All rights Reserved.