Yield: 2 servings

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

Procedures

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, ½ 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.