Roast Pheasant with Rice
| Yield: | 2 Servings |
| Categories: | Poultry, Game, Main Dishes, Pork |
| 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 |
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