VISIT US ON FACEBOOK.
Pheasant with Rice Stuffing
Description
Pheasant meat has a lighter color than chicken or turkey because it has less fat.
Ingredients
-
2 pheasants (about 2 ½ lbs. each)
-
1 Tablespoon salt
-
1 ½ cups long-grain rice
-
3 cups water
-
½ cup butter or margarine
-
1 cup finely chopped celery
-
3 Tablespoons minced onions
-
½ cup fresh mushrooms sliced (or canned and drained)
-
1/2 teaspoon rubbed sage
-
1/8 teaspoons thyme leaves
-
1/8 teaspoon savory
-
Melted butter or margarine
-
6 bacon slices
Methods/steps
-
Rub 1 tsp. salt into cavity of each pheasant.
-
Brown rice in dry frying pan. Transfer to saucepan; add water and 1 teaspoon salt, cook until tender.
-
Melt ½ cup butter in frying pan. Add celery, onion and mushrooms, and cook 10 minutes. Add to rice along with herbs.. Stuff birds lightly. (Extra stuffing may be baked in covered casserole last 30 minutes of roasting time.
-
Truss the birds, brush with melted butter. Place strips of bacon across breasts.
-
Roast in covered pan in moderate oven (350F) about 2 hours or until temperature reaches 165F. Baste frequently.