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Rub cavity of pheasants with 1 tb. salt. Brown rice in a dry frying pan. Remove rice to a saucepan; add water and 1 tsp. salt and cook until tender. Melt butter in frying pan. Add celery, onion and mushrooms and cook until slightly wilted. Add to cooked rice; add herbs. Stuff birds lightly; sew together and truss. Make sauce by combining 1 tb. butter, currant jelly, lemon juice, cayenne, 1/2 cup water, cloves and salt. Simmer for a few minutes; strain and add wine. Add meat drippings, if desired. Brush birds with butter; place strips of bacon across breasts. Roast in a covered pan at 350 F. for about 2 hours, or until tender, basting frequently with sauce.
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|Serving Size: 1 Serving (682g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 891 (57%)|
|Amt Per Serving||% DV|
|Total Fat 98.9g||132 %|
|Saturated Fat 50g||250 %|
|Monounsaturated Fat 32.3g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 209.6mg||65 %|
|Sodium 1188.9mg||41 %|
|Potassium 911.6mg||24 %|
|Total Carbohydrate 132.2g||39 %|
|Dietary Fiber 9.6g||38 %|
|Sugars, other 122.6g|
|Protein 23.3g||33 %|
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Calories per serving: 1556
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