"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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