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Pheasant with Rice and Mushroom Stuffing

Ingredients:
  • 2 game birds
  • 1/4 cup of onions, chopped
  • 1/4 cup of almonds, slivered
  • 1/2 cup of long grain rice
  • 3 tablespoons of butter
  • 1 cup of water
  • 1 chicken bouillon cube
  • 1 teaspoon of lemon juice
  • 1/2 teaspoon of salt
  • 1 small can of mushrooms


Directions:
Season the birds inside and out with salt and pepper. Saute the onions, almonds, and rice for 10 minutes; add the water, lemon juice, bouillon cube, and salt. Simmer until rice is fluffy. Stir in drained mushrooms. Put mixture inside seasoned birds and roast 30 minutes covered at 400F. Uncover and bake 1 hour until tender, basting with butter.


 
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