Roast Pheasant With Rice Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2: Pheasants, 2.5 lbs. each
1 tbsp: Salt,
1 1/2 cup: Long-grain rice,
3 cup: , Water
1 tsp: Salt,
1/2 cup: Butter,
1 cup: Finely chopped celery,
3 tbsp: Minced onion,
1/2 cup: Sliced mushrooms,
1 dash: Crushed sage,
1 dash: Crushed thyme,
1 dash: Crushed savory,
1 tbsp: Butter,
1/2 Glass: of currant jelly,
1/2: Lemon, juice of
1 dash: Cayenne pepper,
1/2 cup: , Water
3: Whole cloves,
Salt, to taste
1/2 cup: Port wine,
Melted butter,
6 slice: 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.
Source from luhu.jp
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.
Source from luhu.jp