Pheasant Stew 1 pheasant 3 Tbsp. butter 3 cups water 2 onions, sliced Poultry seasoning 2 cup celery stalks, chopped leave leaves 1/2 cup cooked wild rice Preheat oven to 350 degrees. Place pheasant in kettle with water, poultry seasoning and celery. Cover and simmer for 1 1/2 hours. Reserve broth and place in refrigerator. Debone the pheasant. Saute the onions and celery in butter. Stir in reserved, degreased broth. Cover and simmer 5 minutes. In large kettle, combine pheasant, cooked rice, celery and onions. Serve when heated. Serves 6