Roast pheasant with rice

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Title: Roast pheasant with rice
Categories: Game, Harned 1994, Main dish, Poultry, Rice
Yield: 1 batch

2 Pheasants (2.5 lbs. each)
1 tb Salt
1 1/2 c Long-grain rice
3 c ;Water
1 ts Salt
1/2 c Butter
1 c Finely chopped celery
3 tb Minced onion
1/2 c Sliced mushrooms
1 ds Each crushed sage and thyme
1 ds Crushed savory
1 tb Butter
1/2 Glass of currant jelly
1/2 Lemon; juice of
1 ds 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.

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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