Baked Pheasant and Dressing

1 young pheasant
1/2 cup chopped onion
3 cups chopped Oysters
6 cups dry bread crumbs
2 eggs, beaten
1/2 cup chopped celery
1/4 cup margarine
1 3/4 cups Oyster liquor or water pheasant has been boiled in
Salt and pepper

Boil pheasant in water for 45 minutes or until tender. Cook celery and onion in margarine until soft. Drain Oysters, reserving liquid. If needed, add pheasant stock to Oyster liquid to measure 1 3/4 cups. Add bread crumbs, Oysters, egg, seasonings, and liquid to celery mixture. Mix thoroughly and stuff pheasant. Place pheasant in roasting pan. Place any remaining dressing around bird in pan. Bake at 350 F for 45 minutes.

Yields 4-6 servings

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