Pheasant with Wild Rice Stuffing
A simple and delicious dish that is perfect to make when your family's tired of the same old dry turkey. 12
12
Ingredients
| 1 | x |
pheasant
dressed |
* |
| 1 | x |
lemon juice
|
* |
| 1 ½ | cup |
wild rice
|
|
| 3 | cups |
water
boiling |
|
| 2 | cups |
mushrooms
stems and pieces |
* |
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
margarine
|
|
| 1 | tablespoon |
poultry seasoning
|
|
| ½ | cup |
tomatoes, canned
stewed |
|
| 1 | tablespoon |
bacon drippings
|
|
| 1 | teaspoon |
salt
|
Directions
Wash and pat dry the meat. Rub cavity well with lemon juice. Wash rice in cold water, drain, then place rice in a sauce pan. Cover with boiling water; add salt and simmer for 55 to 60 minutes. Add more water when necessary. When rice is tender, drain.
In a skillet over low heat, melt margarine and bacon fat. Sauté mushrooms, onions and celery until tender. In a mixing bowl, pour in tomatoes and seasonings. Mix rice and mushroom mixture into this. Stuff bird, then place on a rack in a roasting pan. Pour over 2 cups of water. Cover bird loosely with tin foil and bake at 350℉ (180℃) until tender.
