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.