Classic Roasted Pheasant with Bacon and Root Vegetables

1. Bird Preparation:

   • Season inside and outside with salt, pepper, thyme
   • Truss lightly for even cooking
   • Wrap breast and legs with bacon strips

2. Vegetable Preparation:

   • Toss vegetables with oil and seasonings
   • Arrange around birds in roasting pan
   • Add 1/2 cup chicken stock to pan bottom

3. Roasting Process:

   • Preheat oven to 425°F
   • Roast 15 minutes, reduce to 375°F
   • Continue 30-40 minutes until 165°F internal
   • Baste every 15 minutes with pan juices

4. Finishing:

   • Rest birds 15 minutes before carving
   • Remove bacon, crisp under broiler if desired
   • Strain pan juices for natural gravy

Carving Technique: Remove legs first, carve breast meat on bias