1 young pheasant
Salt
1 bay leaf
3 to 4 celery leaves
4 slices bacon
1/3 cup salad oil
1/2 cup mushroom pieces
1 large onion, sliced
Thoroughly salt pheasant inside and out; fill cavity with bay leaf and celery leaves. Wrap pheasant breast with bacon; secure in place with string. Place pheasant in roaster. Pour salad oil over pheasant. Add mushroom pieces and onion slices. Bake for 11/2 hours at 350ºF. Turn at 30-minute intervals, basting with drippings from pan. Place on platter; remove string, celery leaves and bay leaf. Garnish with parsley and sliced apples.
Michael and Kimberly Zion
Julesburg, Colorado
From—Completing the Hunt: Cooking Game with NAHC Members