Directions
Sprinkle salt and pepper on pheasant, put bay leaf lemon slices and celery in birds cavity, place bird breast up in roasting pan, dribble melted butter over breast and place bacon strips on top, Mix onion, mushrooms, and reconstituted bouillon cube together and pour into bottom of roasting pan, bake at 350 for 30 min. per pound of bird or until bird is tender.

? Servings.