|Lemon juice||1 Teaspoon|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Melted butter||1 Tablespoon|
|Boiling water||1 Cup (16 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
Brush cavity of pheasant with lemon juice.
Sprinkle with salt and pepper.
Add onion and celery.
Brush bird with melted butter and arrange bacon slices over top.
Put bird in roasting pan and add boiling water and wine.
Roast at 350Â°F 25 minutes per pound, basting every 15 minutes.
Remove cover and bacon for last 20 minutes.
If desired, thicken pan liquid with flour or cornstarch to make a thin gravy.