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Preheat oven to moderate (350 degrees) Sprinkle the pheasant inside & out with salt & pepper. Place the bay leaf, garlic, celery leaves & lemon in the cavity. Tie the legs together with string & turn the wings under. Cover the breast with bacon & a piece of cheesecloth soaked in melted butter. Place the pheasant, breast up, on a rack in a baking pan & roast until tender, about thirty minutes per pound, basting frequently with melted butter. Remove the cheesecloth & string. If desired, serve the pheasant on a bed of rice accompanied by Madeira sauce. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (238g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 561 (87%)|
|Amt Per Serving||% DV|
|Total Fat 62.4g||83 %|
|Saturated Fat 24.1g||121 %|
|Monounsaturated Fat 25.5g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 106.7mg||33 %|
|Sodium 1173.7mg||40 %|
|Potassium 408.2mg||11 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 8.4g|
|Protein 14.6g||21 %|
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Calories per serving: 643
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