Pheasant with Rice Stuffing
|Pheasants||5 Pound (2 nos., about 2 1/2 lbs. each)|
|Long grain rice||1 3⁄4 Cup (28 tbs)|
|Water||3 Cup (48 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Celery||1 Cup (16 tbs), finely chopped|
|Onion||3 Tablespoon, minced|
|Fresh mushrooms||1⁄2 Cup (8 tbs), sliced or canned and drained|
|Sage||1⁄8 Teaspoon, crushed|
|Thyme||1⁄8 Teaspoon, crushed|
|Savory||1⁄8 Teaspoon, crushed|
|Butter/Margarine||2 Tablespoon, melted|
1 Preheat the oven to 350°F
2 Rub the cavity of each pheasant, with 1 teaspoon salt.
3 In a dry frying pan, brown the rice.
4 Transfer tothe saucepan.
5 Add in water and 1 teaspoon salt.
6 Cook until tender.
7 In a frying pan, melt the butter.
8 Add in celery, onions and mushrooms,cooking for 10 minutes.
9 Combine with the rice along with herbs.
10 Stuff the birds lightly with the mixture. (Extra stuffing may be baked in covered casserole last 30 minutes of roasting time.)
11 Truss the birds, brushing them with melted butter.
12 Arrange the strips of bacon across breasts.
13 Roast in a covered pan in moderate oven for about 2 hours, or until tender, basting frequently.
14 Serve hot.