How do you "bard" a pheasant with bacon, pray tell. I butterfly cut pheasant chests, mairinate in apple cider, wrap with bacon, apple slices, sliced bermuda onion, double wrap to a tight seal in Reynolds Wrap--and cook over hot charcoal coals 40 min aprox-- serve with Minnesota wild rice and a nicely chilled Lambrusco- and hard crusty rolls. RWTF

"The field is the touchstone of the man"..