Title: Roast Sherried Pheasant
Categories: Game Alcohol
Yield: 2 Servings

1		Pheasant (1 1/2 - 3 lb) ready to cook
		Salt - to taste
1		Bay leaf
1		Garlic clove
4		Celery leaves
1	sl	Lemon
4	sl	Bacon
1	c	Chicken broth
2	tb	All-purpose flour
3	tb	Sherry (dry)

Season inside of pheasant with salt. Stuff with bay leaf, garlic, celery leaves, and lemon slice. Cover breast with bacon slices, truss. Roast uncovered, breast side up on rack in shaallow reaosting pan, at 350 degress for 1 to 2 1/2 hrs. depending on size of bird. Baste occasionally with drippings. When necessary place foil loosely over top of bird to prevent excess browning. When done, remove string and discard stuffing. Place the pheasant on a war platter.

Serve on bed of rice with Sherry Sauce.

Sherry Sauce: combine chicken broth and flour; add to roasting pan. Stir over moderate heat, scraping loose the browned drippings. When the gravy thickens and bubbles, stir in wine. Makes 2 or 3 sevings

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