Roast Stuffed Pheasants

By Yankee Magazine

Aug 30 2007

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

This recipe first appeared in Yankee Magazine‘s 1972 cookbook Favorite New England Recipes.


Serves 6


2 large or 3 medium-sized pheasants
3/4 cup wild rice
1/4 pound chopped mushrooms
1 cup breadcrumbs
1 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


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.