Pheasant: Roast Pheasant w/ Rice
Source of Recipe
internet
List of Ingredients
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 Recipe
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. Serves 2
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