Pheasant with Raisin Sauce

• 2 pheasants
• Salt and white pepper
• 1 whole onion
• 1

Rub pheasants with clean towel inside and out. Mix salt and white pepper. Rub birds inside and out with salt and pepper mixture. Cut onion in half. Fill cavity of each bird with ½ onion and piece of celery.

Cover each bird with 3 strips of bacon. Place in shallow baking pan. Cover with foil. Place in 350-degree oven.