ROAST PHEASANT WITH RICE

      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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