---------- Recipe via Meal-Master (tm) v8.03
       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.