Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Yield: 2 to 4 servings.

From _Our Best Recipes_ by Lena E. Sturges, Food Editor. Birmingham,
AL: Oxmoor House, Inc., 1970. Pg. 192. Library of Congress Catalog
Number 70-140493. Electronic format by Cathy Harned.

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