| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Game, Harned 1994, Main dish, Pork, Poultry | 2 | Servings | |
INGREDIENTS
| 2 | Pheasants (2.5 lbs. each) | |
| 1 | tb | Salt |
| 1 1/2 | c | Long-grain rice |
| 3 | c | ;Water |
| 1 | ts | Salt |
| 1/2 | c | Butter |
| 1 | c | Finely chopped celery |
| 3 | tb | Minced onion |
| 1/2 | c | Sliced mushrooms |
| 1 | ds | Crushed sage |
| 1 | ds | Crushed thyme |
| 1 | ds | Crushed savory |
| 1 | tb | Butter |
| 1/2 | Glass of currant jelly | |
| 1/2 | Lemon; juice of | |
| 1 | ds | Cayenne pepper |
| 1/2 | c | ;Water |
| 3 | Whole cloves | |
| Salt; to taste | ||
| 1/2 | c | Port wine |
| Melted butter | ||
| 6 | sl | Bacon |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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