• 1 dressed pheasant, 2 1/2 lbs
  • 1/2 lb day-old rye bread crumbs with or without caraway
  • 1/4 cup finely cut celery Giblets, finely cut or ground
  • 2 tbsp butter
  • 3/4 cup water
  • 3/4 tsp salt Generous dash of pepper
  • 1 egg, slightly beaten
  • 3 tbsp finely cut chives
  • 4 slices salt pork, about 1/4 lb
  • 1 tbsp flour
  • 2/3 cup milk


  1. Remove pin feathers and singe pheasant according to directions,
  2. Rinse well inside and out with warm water.
  3. Drain thoroughly.
  4. Pull or tear bread into small crumbs (there should be 1 qt of crumbs packed loosely).
  5. Sauté celery and giblets in butter for 5 minutes.
  6. Remove from heat add water, cool and pour over crumbs;
  7. add seasoning, egg and chives
  8. Toss lightly to mix.
  9. Pack into salted cavity of pheasant.
  10. Lay pork slices over breast and tops of legs and place, breast up, on rod in roaster.
  11. Cover and bake in a moderately slow oven (325 F) for about 2 hrs.
  12. Then remove cover and roast 1/2 hr longer to brown pheasant.
  13. Turn off heat, place pheasant in the cover of roaster, cover and set back into oven to keep hot.
  14. Skim off all but 2 tbsp of fat.
  15. Prepare milk gravy, from drippings, and the 1 tbsp of flour and milk. 4 servings



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