Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Pheasants-whole
Salt pepper to taste
Rice stuffing
4 sl Bacon
1/2 c Butter-melted

Wipe pheasants inside and out with a damp cloth. Rub cavity with salt
and fill loosely with rice stuffing. Tie wings and legs to body and
close openings with screws. Place breast side up on a rack in a
roasting pan. Lay two slices of bacon over each breast and roast in a
350 oven for two hours or until tender, baste with melted butter and
pan drippings.

RICE STUFFING

1/3 cup rice-precooked 1/4 cup butter 1/4 lb mushrooms-chopped 1-1/2
cup celery and leaves-chopped 1/4 cup onions-chopped pinch of thyme
1-1/2 tsp salt 1/4 tsp marjoram 1/2 tsp pepper pinch of sage 1-1/2
cups water 1/3 cups of pecans

Saute rice in butter over medium heat until golden brown. Add all
remaining ingredients except pecans. Bring to a boil over high heat
then simmer two minutes, fluffing rice gently with a fork. Remove
from heat and add pecans, fluff lightly.

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING

From: Sallie Krebs Date: 07-09-95 (21:23) (159)
Fido: Cooking

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