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1/2 c raw wild rice
Giblets from bird
1 sm. onion
1 tbsp. fat or salad oil
1/4 lb. sausage meat
1 tsp. salt
1/2 tsp. powdered sage


Soak wild rice in cold water to cover overnight in the top part of the double boiler. In the morning, drain off water; place rice over boiling water and cook, covered, 10 minutes. Meanwhile, clean and wash giblets, then put through a food chopper with onion, using medium blade. Melt fat in skillet and saute giblets, onion and sausage in it for 10 minutes or until sausage is cooked. Add wild rice, salt and sage and cook for 2 minutes longer. Use to stuff body cavity of a wild pheasant weighing 1 1/2 pounds minus head, feet and organs.

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