Preparation:
season the pheasant with salt and pepper inside and out place bay leaf, garlic, celery leaves, and lemon in the cavity truss the legs and wings with cotton string place, breast-side up into a roasting pan drape bacon slices over the breast moisten a piece of cheesecloth with melted butter and place over the bacon slices arrange the onions and mushrooms around the bird moisten pheasant with chicken broth roast @ 350 degrees for 80-90 minutes, until tender, basting often remove and discard cheesecloth and cotton string serve hot |
