Pheasant With Rice In Foil

2 pheasants (2 1/2 to 3 pounds), cleaned and dressed
3 tablespoons bacon drippings
5 tablespoons butter
1 cup brown or Wild rice
1 can (4 ounce) sliced mushrooms, drained
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
1/4 teaspoon ginger

Preheat oven to 350 degrees F.

Cut pheasants into serving pieces, as for broiling chicken. Brown in bacon
drippings and 3 tablespoons butter. Cook rice as directed on package.
Brown
mushrooms in remaining butter and add to rice. Mix in seasonings and
ginger.
Place
a large piece of foil on cookie sheet, put rice mixture on it, and top
with
pheasant pieces. Seal foil. Bake in moderate oven for 1 3/4 hours. Open
foil
and bake 15 minutes longer to crisp pheasant.
Serves 6 to 8.

Gravy For Pheasant

Pheasant back, wings, and neck
3 cups water
1 chicken bouillon cube
1 large onion, quartered
1 stalk celery, with leaves
Browned flour
Salt
Black Pepper

Simmer pieces of pheasant in water with bouillon cube, onion, and celery.
To
brown flour, place dry flour in dry skillet and stir until golden brown.
Thicken broth with browned flour to make gravy. Add salt and pepper to
taste.
Serves 6.

The Art of Southern Cooking
Mildred Evans Warren

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