Wild Rice Stuffing With Sage
|Wild rice||1⁄2 Cup (8 tbs) (Raw)|
|Fat/Salad oil||1 Tablespoon|
|Sausage meat||1⁄4 Pound|
|Powdered sage||1⁄2 Teaspoon|
Soak wild rice in cold water to cover overnight in the top part of a double boiler.
In the morning, drain off water, place rice over boiling water, and cook, covered, 10 min.
Meanwhile clean and wash giblets, then put through a food chopper with onion, using medium blade.
Melt fat in a skillet, and saute giblets, onion and sausage in it for 10 min., or until sausage is cooked.
Add wild rice, salt and sage, and cook for 2 min longer.
Use to stuff body cavity of a wild pheasant weighing 1 1/2 lbs minus head, feet, and organs.