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Roast Pheasant With Rice

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      Title: ROAST PHEASANT WITH RICE
 Categories: Game, Harned 1994, Main dish, Pork, Poultry
      Yield: 2 Servings
 
      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.
 
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