Pheasant roast

Yield: 6 servings

1 Pheasant

1 Bay leaf

Few celery leaves

4 Slices Bacon

Butter or margarine

1 Onion, sliced

1 cup Chicken broth

Salt and pepper to taste

2 Cloves Garlic, crushed

1 Lemon, sliced

2 oz 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.