Roast Pheasant with Rice
Yield
2 servingsPrep
30 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pheasant
2.5 lbs each |
*
|
| 1 | tablespoon |
salt
|
|
| 1 ½ | cups |
long grain rice
|
|
| 3 | cups |
water
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
butter
|
|
| 1 | cup |
celery
finely chopped |
|
| 3 | tablespoons |
onions
minced |
|
| ½ | cup |
mushrooms
sliced |
|
| 1 | dash |
sage
crushed |
*
|
| 1 | dash |
thyme
crushed |
*
|
| 1 | dash |
savory
crushed |
*
|
| 1 | tablespoon |
butter
|
|
| ½ | Glass |
currant jelly
|
*
|
| ½ | each |
lemon juice
|
|
| 1 | dash |
cayenne pepper
|
*
|
| ½ | cup |
water
|
|
| 3 | each |
cloves
whole |
*
|
| 1 | x |
salt
to taste |
*
|
| ½ | cup |
port wine
|
*
|
| 1 | x |
butter
melted |
*
|
| 6 | slices |
bacon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pheasant
2.5 lbs each |
*
|
| 15 | ml |
salt
|
|
| 355 | ml |
long grain rice
|
|
| 7.1E+2 | ml |
water
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
butter
|
|
| 237 | ml |
celery
finely chopped |
|
| 45 | ml |
onions
minced |
|
| 118 | ml |
mushrooms
sliced |
|
| 1 | dash |
sage
crushed |
*
|
| 1 | dash |
thyme
crushed |
*
|
| 1 | dash |
savory
crushed |
*
|
| 15 | ml |
butter
|
|
| 0.5 | Glass |
currant jelly
|
*
|
| 0.5 | each |
lemon juice
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 118 | ml |
water
|
|
| 3 | each |
cloves
whole |
*
|
| 1 | x |
salt
to taste |
*
|
| 118 | ml |
port wine
|
*
|
| 1 | x |
butter
melted |
*
|
| 6 | slices |
bacon
|
|
Directions
Rub cavity of pheasants with 1 tb. salt.
Brown rice in a dry frying pan.
Remove rice to a saucepan; add water and 1 teaspoon 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, ½ 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℉ (180℃). for about 2 hours, or until tender, basting frequently with sauce.
