Roast Pheasant with Rice

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.