|Pheasants||8 Pound (2 In Number, 4 Pound Each)|
|Bread stuffing||1⁄2 Cup (8 tbs)|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
|Water||1 Cup (16 tbs)|
1 Clean the pheasants thoroughly.
2 Dress and salt inside of the pheasants.
3 For each pound of pheasant, allow 1/2 cup favorite bread stuffing.
4 Stuff the bird loosely.
5 Sew or skewer the openings together.
6 In a pressure pan, heat the fat and brown the pheasants in it.
7 Add in water.
8 Cover, and set the control at 10.
9 Cook for 20 to 30 minutes (depending on age of birds) after control jiggles.
10 Allow to cool for 5 minutes.
11 Place the pan under cold water to reduce pressure quickly.
12 Serve hot.