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
1 salt, to taste
1/2 cup port wine
1 melted butter
6 slice bacon
A Recipe for
Roast Pheasant With Rice
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
Food Tip |
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
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This Recipe for Roast Pheasant With Rice is one of thousands in the Recipes-to-go Meat Cookbook.
Cooking Rule... If at first you don't succeed, order pizza. |
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After dinner sit a while, and after supper walk a mile. |
| English Saying |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
This is a recipe for Roast Pheasant With Rice from the recipe cookbook of Recipes-to-go (Meat)
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
Food Tip |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
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.
Serves: 2
Roast Pheasant With Rice Recipe brought to you by Recipes To-Go