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• 1 pheasant
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 bay leaf
• 3 lemon slices
• 3 stalks celery
• 1/3 cup melted butter
• 6 bacon slices
• 1 med. onion
• 1 (3 oz.) can mushrooms
• 1 chicken bouillon cube
• Wild rice
Sprinkle salt and pepper on pheasant.
Put bay leaf, lemon slices, and celery in bird's cavity.
Place breast side up in roasting pan.
Dribble melted butter over breast and place bacon strips on top of bird.
Mix onion, mushrooms, and reconstituted bouillon cube together and pour into bottom of roasting pan.
Bake at 350 degrees for 30 minutes per pound or until bird is tender.
Serve with wild rice.
North Carolina Cooperative Extension - www.ces.ncsu.edu/
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