Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Pheasant |
| 1 \N | Bay leaf |
| \N \N | Few celery leaves |
| 4 \N | Slices Bacon |
| \N \N | Butter or margarine |
| 1 \N | Onion, sliced |
| 1 cup | Chicken broth |
| \N \N | Salt and pepper to taste |
| 2 \N | Cloves Garlic, crushed |
| 1 \N | Lemon, sliced |
| 2 ounces | Melted butter |
| 1 small | Can of mushrooms |
Sprinkle pheasant inside and out with salt and pepper. Put bay leaf,^ garlic, celery leaves and lemon in cavity. Tie legs together with string.^ Turn wings under. Cover breast with bacon and cheesecloth soaked in melted^ butter.. Place bird in baking pan and arrange onions around bird. Pour^ chicken broth over bird. Roast in pre-heated oven for one hour or until^ tender. Baste frequently with liquid.