Pheasant with Wild Rice Stuffing

• 1 x pheasant dressed
• 1 x lemon juice
• 1 1/2 cup wild rice
• 3 cups water boiling
• 2 cups mushrooms stems and pieces
• 1/2 cup onions chopped
• 1/4 cup margarine
• 1 tablespoon poultry seasoning
• 1/2 cup tomatoes, canned stewed
• 1 tablespoon bacon drippings
• 1 teaspoon salt

1. Wash and pat dry the meat.
2. Rub cavity well with lemon juice.
3. Wash rice in cold water, drain, then place rice in a sauce pan.
4. Cover with boiling water; add salt and simmer for 55 to 60 minutes.
5. Add more water when necessary.
6. When rice is tender, drain.
7. In a skillet over low heat, melt margarine and bacon fat.
8. Saute mushrooms, onions and celery until tender.
9. In a mixing bowl, pour in tomatoes and seasonings.
10. Mix rice and mushroom mixture into this.
11. Stuff bird, then place on a rack in a roasting pan.
12. Pour over 2 cups of water.
13. Cover bird loosely with tin foil and bake at 350F (180C) until tender.

lemon juice, wild rice, water boiling, mushrooms, onions, margarine, poultry seasoning, tomatoes, bacon, salt

Taken from recipeland.com/recipe/v/pheasant-wild-rice-stuffing-538 (may not work)