• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Roast Pheasant with Rice

  • Recipe Submitted by on

Category: Pork, Poultry, Main Dish

 Ingredients List

  • 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

 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 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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