Roast Pheasant - cooking recipe

Ingredients

2 young pheasants (about 2 lb. each)
1/4 c. melted, unsalted butter
1 1/2 tsp. salt
wild rice and mushroom dressing

Preparation

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.