Side Pannel
Roast Pheasant with Rice
Roast Pheasant with Rice
- Recipe Submitted by ADMIN on 09/26/2007
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.
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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