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
stems and pieces
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.