Roast pheasant with rice
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pheasants (2.5 lbs. each) | |
| 1 | tablespoon | Salt |
| 1½ | cup | Long-grain rice |
| 3 | cups | ;Water |
| 1 | teaspoon | Salt |
| ½ | cup | Butter |
| 1 | cup | Finely chopped celery |
| 3 | tablespoons | Minced onion |
| ½ | cup | Sliced mushrooms |
| 1 | dash | Crushed sage |
| 1 | dash | Crushed thyme |
| 1 | dash | Crushed savory |
| 1 | tablespoon | Butter |
| ½ | Glass of currant jelly | |
| ½ | Lemon; juice of | |
| 1 | dash | Cayenne pepper |
| ½ | cup | ;Water |
| 3 | Whole cloves | |
| Salt; to taste | ||
| ½ | cup | Port wine |
| Melted butter | ||
| 6 | slices | Bacon |
Directions
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, ½ 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.