Recipe - Pheasant Roast

1 Pheasant
1 Bay leaf
Few celery leaves
4 Slices Bacon
Butter or margarine
1 Onion, cut or sliced up
1 cup Chicken broth
Salt and pepper to taste
2 Cloves Garlic, crushed
1 Lemon, cut or sliced up
2 ounce 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 preheated oven for one hour or until^
tender. Baste frequently with liquid.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini