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1 Wild Turkey, cleaned and washed
1 tbsp. salt
1/2 tsp. pepper
5 stalks celery
1/3 cup melted butter
6 bacon slices
6 bacon slices done to a crisp
1 large. onion
6 baby carrots
1 can mushrooms
1 cup Sherry
One cup heavy cream
Wild rice
Sprinkle salt and pepper on pheasant. Put onion, mushrooms, carrots and celery in bird's cavity. Place breast side down on a rack in the roasting pan. Dribble melted butter over breast and place bacon strips on top of bird.
Turn bird breast side up 20 minutes beore it is done and cover breast with bacon slices. Bake at 350 degrees for 20 minutes per pound or until bird is tender.
Deglaze pan, pour off the fat. Remove vegetables and blend on high residue with deglazed pan juices. Add sherry and heavy cream. Add grapes if desired, Serve with wild rice.
