High Country Stuffed Pheasant

From the wit’s End kitchen, compliments of 
Executive Chief  Brain Christensen.

1 Cup each of diced celery, carrots, onions, Portobello
mushrooms, wild rice(any style), and chopped pecans
3-4  eggs to bind stuffing
10  strips bacon
Pheasant or chicken
Salt and pepper to taste

Salt and pepper bird outside and inside and then dress bird 
with bacon strips. Combine stuffing ingredients, stuff bird, 
tie the legs so the stuffing won’t fall out and then grill over a 
medium fire until done. Depending on the size of bird, time will vary. 
A good rule is that when you can turn the leg bone easily in the socket, 
the bird is cooked. 
Note- the stuffing does not have to be  prepared in the bird. 
You can always bake it in a greased baking dish at 350* 
for 30-45 minutes.