2 young pheasants
1 onion, halved
2 stalks celery
2 apple slices
4 bacon slices
Salt
Pepper

Place onion, celery, and apple slices inside birds, 2 strips bacon over each breast. Season with salt and pepper. Roast at 350 degrees for 2 hours, basting with Plum Sauce during last half hour of roasting. Serve remaining sauce in sauce boat. Serves 4-6.

PLUM SAUCE:

1 (1 lb.) can purple plums
1/4 c. butter
1/4 c. chopped onion
3 tbsp. lemon juice
1/4 c. brown sugar
2 tbsp. chili sauce
1 tsp. Worcestershire sauce
1/2 tsp. ginger

Drain plums and reserve liquid. Remove pits from plums and puree in blender. Melt butter in small saucepan; add onion and saute until golden. Stir in remaining ingredients, including plums and liquid. Simmer 30 minutes.