First way.
Serves 4: 1 pheasant, about gr. 900 - salt - pepper - spices to roast - stale bread - 50 g butter - 8 slices of bacon - 4 wheels of butter to the "maitre d'hotel”.
Flamed and ripped open the pheasant;
Open it on the back and flatten slightly with your hand;
Salt it, panatela season with a pinch of flavor to roast;
Sprinkle with plenty of grated bread crumbs and drizzle with melted butter.
Arrange on hot grill and cook over moderate heat, turning often and brushing occasionally with melted butter.
When the pheasant will be 'almost ready (it will take about 40 minutes of cooking), on another grill toast the slices of bacon;
Heat the serving dish, ask yourself the maitre d'hotel butter and arrange the pheasant, carefully covering it with slices of bacon.

Second way.
The Pheasant in who knows how to do.
Ingredients for 4 people: a well-hung pheasant - 200 g lean bacon - 2 branches fresh marjoram - 1 sprig fresh thyme - salt and black pepper - olive oil - juice of one lemon - the bread of a sandwich - 100 ml of pomegranate juice - the grains of a pomegranate.
After you clean the pheasant, farcical with chopped bacon, with bread soaked in a little 'white wine, well-drained, with salt, pepper and herbs with a fragrance.
Coat the pheasant with bacon and bonds well to the harness.
Put the pheasant hours in a lightly oiled baking pan and let it bake for about 40 minutes at 180 degrees.
When the bacon is pretty golden, remove the pheasant from the oven, spoliator of tack, cut into four pieces and keep warm.
In the same pan you fry for few minutes in the gravy, a very low heat, the filling of tack and bacon, finely chopped, add the juice of pomegranate and pass the sauce through a strainer.
Finally pour the juice of a lemon and does it simmer, stirring constantly, until the sauce has thickened.
Pour a little 'of this sauce over the pheasant and add the pomegranate seeds and serve hot with the sauce separately advanced hot. Coocking