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Pheasant with Wild Rice Stuffing
| Ingredients | |||
| 1 | pheasant, dressed | ||
| 1 | lemon juice | ||
| 1 1/2 | cup | wild rice | |
| 3 | cup | boiling water | |
| 2 | cup | mushrooms (stems and pieces) | |
| 1/2 | cup | onion, chopped | |
| 1/4 | cup | maragrine | |
| 1 | tbs | poultry seasoning | |
| 1/2 | cup | stewed tomatoes | |
| 1 | tbs | bacon fat | |
| 1 | teaspoon | salt | |
Directions: | |||
| Wash and pat dry the meat. Rub cavity well with lemon juice. Wash rice in cold water, drain, then place rice in a sauce pan. Cover with boiling water; add salt and simmer for 55 to 60 minutes. Add more water when necessary. When rice is tender, drain. In a skillet over low heat, melt margarine and bacon fat. Saute mushrooms, onions and celery until tender. In a mixing bowl, pour in tomatoes and seasonings. Mix rice and mushroom mixture into this. Stuff bird, then place on a rack in a roasting pan. Pour over 2 cups of water. Cover bird loosely with tin foil and bake at 350 degrees until tender. | |||
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