Title: Pheasant, Hunter-Style
Category: Game and Wild Birds
Cuisine: American
Servings: 2
ABOUT 1.5 HOURS BEFORE SERVING:
Preheat oven to 375°F. Sprinkle cavity of pheasant with salt and pepper; place onion and celery in cavity. Tie legs together with string. Place pheasant on rack in open roasting pan. Completely cover breast and legs with bacon, securing bacon with toothpicks. Roast 1 hour and 15 minutes or until bird is tender, basting occasionally with pan juices. To test for doneness, pierce bird with two-tined fork between leg and body; juices that escape should not be pink. Remove bacon, onion and celery; discard.
Serve with Hunter Sauce.