Pheasant with Wild Rice Stuffing

Ingredients And Procedures

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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