Roast pheasant with rice Recipe

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Roast pheasant with rice

Artist:	_	Yield:	2
Categories:	Cereals, Entrees, Game, Pork, Poultry	Rating:	0
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Ingredients:

2		Pheasants (2.5 lbs. each)
1	tbsp	Salt
1 1/2	cup	Long-grain rice
3	cup	Water
1	tsp	Salt
1/2	cup	Butter
1	cup	Finely chopped celery
3	tbsp	Minced onion
1/2	cup	Sliced mushrooms
1	dash	Crushed sage
1	dash	Crushed thyme
1	dash	Crushed savory
1	tbsp	Butter
1/2		Glass of currant jelly
1/2		Lemon, juice of
1	dash	Cayenne pepper
1/2	cup	Water
3		Whole cloves
		Salt, to taste
1/2	cup	Port wine
		Melted butter
6	slice	Bacon

Procedures:

1	Rub cavity of pheasants with 1 tb. salt.
2	Brown rice in a dry frying pan.
3	Remove rice to a saucepan; add water and 1 tsp. salt and cook until tender.
4	melt butter in frying pan.
5	Add celery, onion and mushrooms and cook until slightly wilted.
6	Add to cooked rice; add herbs.
7	Stuff birds lightly; sew together and truss.
8	make sauce by combining 1 tb. butter, currant jelly, lemon juice, cayenne, ?cup water, cloves and salt.
9	Simmer for a few minutes; strain and add wine.
10	Add meat drippings, if desired.
11	brush birds with butter; place strips of bacon across breasts.
12	Roast in a covered pan at 350°F. for about 2 hours, or until tender, basting frequently with sauce.