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1 whole young pheasant
1 bay leaf
3-4 celery leaves
4 slices bacon
1/3 c. salad oil
1/2 c. mushroom pieces
1 lg. 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 mushrooms and onion slices. Bake at 350 degrees for 1 hour and 30 minutes. Turn pheasant at 30 minutes intervals, basting with drippings from pan. Place on platter; remove string, celery leaves and bay leaf. Garnish with spiced apples and parsley.

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