1 young pheasant
Salt & pepper
1 bay leaf
1 clove garlic, crushed
Celery leaves
1 lemon slice
4 slices bacon
butter, melted
1 lg. onion, sliced
2 (4 oz.) cans mushrooms
1 c. chicken broth

Sprinkle pheasant inside-out with salt and pepper. Place bay leaf, garlic, celery leaf, and lemon in cavity. Tie legs together, turn wings under. Cover breast with bacon slices and cheese cloth soaked in melted butter. Place pheasant, breast side up, in baking pan. Arrange onion slices and mushrooms with liquid around the pheasant. Pour chicken broth over pheasant. Roast at 350 degrees about 30 minutes per pound, until tender, basting frequently.