2 pheasants, about 2 1/2 lbs. each
1 tbsp. salt
1 1/2 c. long grain rice
3 c. water
1/2 c. butter
1 c. finely chopped celery
3 tbsp. minced onion
1/2 c. mushrooms, sliced
1/8 tsp. sage, thyme & savory
Melted butter
6 slices bacon

Rub 1 teaspoon salt into each cavity. Brown rice in frying pan with butter. Transfer to saucepan. Add water and 1 teaspoon salt. Cook until tender. Melt butter in frying pan. Add celery, onion and mushrooms. Cook 10 minutes. Add rice with herbs. Stuff birds lightly, extra stuffing may be baked in casserole the last 30 minutes of baking time. Brush birds with melted butter. Place strips of bacon across breast. Roast, covered at 350 degrees for 2 hours or until tender. Baste frequently. Yield: 6 to 8 servings.