Ingredients
- 1 pheasant
- 1 lemon juice
- 1 tbs poultry seasoning
- 1 tbs bacon fat
- 1/4 maragrine
- 700 ml boiling water
- 180 gr wild rice
- 170 gr mushrooms
- 120 gr stewed tomatoes
- 60 gr onion
- 3 gr salt
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.