Roast Pheasant

Directions

1. 1
   Soak pheasant overnight in salt water. Next day season pheasant
2. 2
   with
3. 3
   salt,
4. 4
   Accent
5. 5
   and pepper by hand rubbing into flesh.
6. 6
   Tie
7. 7
   legs
8. 8
   together.
9. 9
   Heat 14-inch Dutch oven with 16 coals on
10. 10
    top
11. 11
    and 14 coals on the bottom for 10 minutes; then lower heat (leaving
12. 12
    12
13. 13
    coals
14. 14
    on
15. 15
    top
16. 16
    and
17. 17
    10 coals on the bottom).
18. 18
    Cover
19. 19
    breast
20. 20
    with
21. 21
    bacon slices and roast, basting occasionally with
22. 22
    oil to keep bird from drying out.
23. 23
    Roast 15 minutes per pound.