Roast pheasant with rice
Yield: 2 Servings
Ingredients:
- 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 Crushed sage
- 1 ds Crushed 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
Instructions:
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.
