Roast Pheasant with Rice

* Exported from MasterCook *

Roast Pheasant with Rice

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Harned 1994 Main dish
Pork Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pheasants (2.5 lbs. each)
1 tb Salt
1 1/2 c Long-grain rice
3 c -- Water
1 t Salt
1/2 c Butter
1 c Finely chopped celery
3 tb Minced onion
1/2 c Sliced mushrooms
1 d Crushed sage
1 d Crushed thyme
1 d Crushed savory
1 tb Butter
1/2 Glass of currant jelly
1/2 Lemon -- juice of
1 d Cayenne pepper
1/2 c -- Water
3 Whole cloves
Salt -- to taste
1/2 c Port wine
Melted butter
6 sl Bacon

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, 1/2 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.



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