2 pheasant
1 large onion, cut in 2 pieces
4 stalks celery and leaves (if available)
4 pieces rosemary
1 apple, cut in 2 pieces
1 stick butter
8 slices bacon
1 lemon

Set oven to 350°F. Stuff cavity of birds with onion, celery, rosemary and apple. Brush birds with 1/2 the melted butter and drizzle with 1/2 the lemon. Arrange slices of bacon over birds and place in oven. Cook, uncovered, until bacon is browned. Remove from oven. Brush with remaining butter and drizzle with the other 1/2 of the lemon. Tightly cover pheasant and return to oven. Cook until tender.