Pheasant with Wild Rice Stuffing

Directions

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