1 young Pheasant
Salt and pepper to taste
1 small tart apple sliced (pink ladies are my favorite)
1 onion chopped
2 tablespoons of soft butter
4 slices of bacon
Rinse the inside of the bird with water and pat entire bird dry (do not skip this or your butter will not stick to the skin, causing the bacon to slip off too). Rub 1 tablespoon of the butter inside the bird’s cavity and salt and pepper bird inside and out.
Stuff the cavity of the bird with the apple slices and as much of the onion as you can. Tie the legs together with kitchen twine to hold the bird together. Butter the outside other bird with the remaining butter.
Place the bacon strips over the top of the bird. Wrap entire bird in tin foil and set on a rimmed baking sheet. Roast in oven set at 375 degrees for 35 minutes. Carefully unwrap the bird, remove the bacon. Place the bird back on the rimmed baking sheet and let the skin brown for another 10 min. Serve with baked sweet potatoes and green beans for a splendid dinner for two!