Roast Pheasant With Ricegame, main dish, pork, poultry 2 pheasants (2.5 lbs. each) 1 tablespoon salt 1 1/2 cup long-grain rice 3 cup ; water 1 teaspoon salt 1/2 cup butter 1 cup finely chopped celery 3 tablespoon minced onion 1/2 cup sliced mushrooms 1 dash crushed sage 1 dash crushed thyme 1 dash crushed savory 1 tablespoon butter 1/2 glass of currant jelly 1/2 lemon; juice of 1 dash cayenne pepper 1/2 cup ; water 3 whole cloves 1 salt; to taste 1/2 cup port wine 1 melted butter 6 slice 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. |
