Tonight we had our first roast pheasant, after a year and a half in South Dakota! A family from Hurley brought a pheasant and some stuffing mix to the open house yesterday, along with instructions on how to fix it. We had it tonight for supper, and it was delicious!
Dolores's Roast Pheasant
Cut off legs of pheasant. Brown rest in butter in cast iron skillet. Remove pheasant, and cook onions and celery in drippings. Add cubed up thin slices of Irene's failed wheat bread (or any other bread, if Irene hasn't given you any bread that rose too much). Add a box of Stove Top stuffing and about 2 cups of water to skillet. Cover with foil and bake in oven at 350 for about an hour. Enjoy!
We had this with butternut squash, mashed and microwaved with brown sugar and butter. Squash is one of the kids' favorite dishes.
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