Wild Rice Stuffed Pheasant
|Chopped onion||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Wild rice||2⁄3 Cup (10.67 tbs), rinsed|
|Sliced mushrooms||4 1⁄2 Ounce, drained (1 Jar)|
|Ground sage||1⁄2 Teaspoon|
|Pheasants||6 Pound (2 Pieces, 3 Pounds Each)|
Cook onion in butter.
Add rice, 2 cups water, and 1 teaspoon salt.
Cover; cook till rice is tender, 35 to 40 minutes.
Stir in mushrooms and sage.
Rub cavities of birds with salt; stuff lightly with rice.
Skewer neck skin to back; tie legs to tail; twist wings under back.
Place, breast up, on rack in shallow roasting pan.
Lay bacon over birds.
Roast in uncovered pan at 350° till tender, 1 1/2 to 2 1/2 hours, depending on size of birds.