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Pheasant with Wild Rice Recipe


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     Pheasant with Wild Rice

Category   Entrees - Maindishes
Sub Category   None
Servings   6

1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1/3 cup butter or margarine
1 1/2 cups wild rice, rinsed
3 cups sliced fresh mushrooms
5 1/4 cups water
1 tablespoon salt
3/4 teaspoon dried sage, crushed
3/4 teaspoon dried thyme, crushed
3/4 teaspoon dried savory, crushed
2 - 2 to 3 pound pheasants
6 slices bacon

For stuffing, cook onion, carrot, and celery in butter till tender. Stir in rice, water and 1 tablespoon salt. Cover; cook for 35 to 40 minutes or till nearly tender. Stir in mushrooms, sage, thyme, and savory. Cover; cook about 10 minutes more till water is absorbed.
Rinse birds; pat dry. Season cavities with salt. Stuff birds lightly with some of the stuffing. Skewer neck skin to back- tie legs to tail. Twist wings under back. Place breasts side up, on a rack in a shallow baking pan. Lay bacon over birds. Insert a meat thermometer. Place remaining stuffing in a 1-quart casserole.
Roast birds, uncovered, in 350 degree oven for 1-1/2 to 2 hours or till thermometer registers 180 - 185 degrees. Bake remaining stuffing, covered, the last 30 minutes of roasting.
Serving Suggestions
Spoon stuffing onto a platter; arrange birds atop.

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