Carefully wipe out the inside of the pheasant with a cloth.
Make dressing as follows: Simmer the cashew nuts in the chicken broth until tender and liquid is absorbed.
Mix in the 4 slices of cooked and chopped bacon, the butter, salt, and pepper.
Stuff pheasant, truss, and tie the 3 slices of bacon over the breast.
Spit and roast over charcoal for 50 to 60 minutes, depending on the size of the bird.