Meat has lighter color than chicken or turkey because it has less fat
2pheasants (about 2½lbs. each)
1½c. long-grain rice
½c. butter or regular margarine
1c. finely chopped celery
3tblsp. minced onion
½c. fresh mushrooms, sliced (or canned and drained)
⅛tsp. rubbed sage
⅛tsp. thyme leaves
⅛tsp. savory leaves
Melted butter or regular margarine
Rub 1tsp. salt into cavity of each pheasant.
Brown rice in dry frying pan. Transfer to saucepan; add water and 1tsp. salt; cook until tender.
Melt ½c. butter in frying pan. Add celery, onion and mushrooms, and cook 10 minutes. Add to rice along with herbs. Stuff birds lightly. (Extra stuffing may be baked in covered casserole last 30 minutes of roasting time.)
Truss the birds, brush them with melted butter. Place strips of bacon across breasts.
Roast in covered pan in moderate oven (350°) about 2 hours, or until tender. Baste frequently.