Pat's Roasted Pheasant Recipe

1. Thoroughly wash and dry the birds with paper toweling.
2. Rub birds with 1 tablespoon of butter and place another tablespoon of butter in each bird's cavity with a sprinkling of Tarragon.
3. Put the pheasants on their sides on a well-greased rack inside a shallow roasting pan.
4. Cover the top of the birds with bacon slices.
5. Roast in a preheated oven at 375° for 30 minutes.
6. Turn onto the other side with tongs, again cover with bacon slices and roast another 30 minutes.
7. Cut the birds down the backbone and serve 1/2 to each diner.