Roast pheasant with rice

2 servings

Ingredients

Quantity Ingredient
2 Pheasants (2.5 lbs. each)
1 tablespoon Salt
1½ cup Long-grain rice
3 cups ;Water
1 teaspoon Salt
½ cup Butter
1 cup Finely chopped celery
3 tablespoons Minced onion
½ cup Sliced mushrooms
1 dash Crushed sage
1 dash Crushed thyme
1 dash Crushed savory
1 tablespoon Butter
½ Glass of currant jelly
½ Lemon; juice of
1 dash Cayenne pepper
½ cup ;Water
3 Whole cloves
Salt; to taste
½ cup Port wine
Melted butter
6 slices Bacon

Directions

Rub cavity of pheasants with 1 tb. salt. Brown rice in a dry frying pan. Remove rice to a saucepan; add water and 1 tsp. salt and cook until tender.

Melt butter in frying pan. Add celery, onion and mushrooms and cook until slightly wilted. Add to cooked rice; add herbs. Stuff birds lightly; sew together and truss.

Make sauce by combining 1 tb. butter, currant jelly, lemon juice, cayenne, ½ cup water, cloves and salt. Simmer for a few minutes; strain and add wine. Add meat drippings, if desired.

Brush birds with butter; place strips of bacon across breasts. Roast in a covered pan at 350 F. for about 2 hours, or until tender, basting frequently with sauce.

Yield: 2 to 4 servings.

From _Our Best Recipes_ by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 192. Library of Congress Catalog Number 70-140493. Electronic format by Cathy Harned.

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