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Pheasant With Rice Stuffing

Farm.Fares's picture
Ingredients
  Pheasants 5 Pound (2 nos., about 2 1/2 lbs. each)
  Salt 1 Tablespoon
  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
  Bacon slices 6
Directions

GETTING READY
1 Preheat the oven to 350°F

MAKING
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.

SERVING
14 Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Poultry
Preparation Time: 
10 Minutes
Cook Time: 
160 Minutes
Ready In: 
170 Minutes
Servings: 
6

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