Title: Roast Pheasant with Rice
Categories: Game Entree Pork Poultry Mushroom
Yield: 2 Servings

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

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.

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