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
1 salt; to taste
1/2 c port wine
1 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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