*  Exported from  MasterCook  *
 
                          Roast Pheasant with Rice
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Harned 1994                      Main dish
                 Pork                             Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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.
  
 
 
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