Roast Pheasant - cooking recipe

Ingredients

1 pheasant, cleaned
1 tsp. salt
1 tsp. Accent
1/8 tsp. pepper
3 bacon slices
1/2 c. oil

Preparation

Soak pheasant overnight in salt water.\tNext day season pheasant
with
salt,
Accent
and pepper by hand rubbing into flesh.
Tie
legs
together.
Heat\t14-inch Dutch oven with 16 coals on
top
and 14 coals on the bottom for 10 minutes; then lower heat\t(leaving
12
coals
on
top
and
10 coals on the bottom).
Cover
breast
with
bacon slices and roast, basting occasionally with
oil to keep bird from drying out.
Roast 15 minutes per pound.