Roast Pheasant
Ingredients
- 2 young pheasants about 2 lb each
- 14 c melted unsalted butter
- 1 12 tsp salt
- wild rice and mushroom dressing
Directions
- Cut off necks of birds close to bodies leaving neck skin on to help hold the stuffing
- Remove pin feathers singe if needed Rinse inside and out in warm water drain and pat dry