| 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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