1 young pheasant

(When age of bird is in doubt, cover with aluminum foil at mid-point in roasting.)

Pepper
Salt
Uncook ed bacon slices
1/2 c. melted butter
1 tbsp. lemon juice
1/4 c. blanched slivered almonds

Split pheasant as you would chicken. Season in pepper and scant salt. Place bone side down in roasting pan. Cover with bacon slices held in place with skewers. Roast in 350 degree oven basting often with 1/4 cup melted butter and pan juices until tender, about 1 hour. When bird is tender, add 1/4 cup melted butter blended with 1 tablespoon lemon juice and 1/4 cup blanched slivered almonds. Return to oven for 10 minutes basting once more.