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I have lost count of the number of pheasant I have drawn, dressed, and roasted but it is still one of our favourite game birds cooked just like this. At Lodge Hill, Kimber cottage, and Wilton Lodge this was a popular dinner party dish served with all the trimmings during the late autumn and winter months.
Season the pheasant inside and outside with salt and pepper, place the bay leaf, garlic, celery leaves, and lemon in the cavity truss the legs and wings with cotton string, the place, breast-side up into a roasting pan. Arrange the bacon slices over the breast, soak a piece of cheesecloth with melted butter, and place over the breast. Arrange the onions and mushrooms around the bird, moisten the pheasant with the stock, and roast at 350F, 180?c, Gasmark 5 for 40 to 45 minutes, or until tender and golden, basting often.
Remove and discard cheesecloth and cotton string, carve as if it is a roast chicken
Serve hot with bread sauce, gravy, vegetables, and roast potatoes.