Instructions: Rub cavity of bird with salt. Shape or plump bird. Place bird breast-side up on a rack in a shallow roasting pan. Cover breast of bird with strips of bacon. Roast uncovered in a 350 degree oven for approximately 1 hour.

Stir cream and horseradish together and pour over bird. Stir horseradish sauce into pan juices and baste bird frequently. Continue roasting for 15 minutes longer. Serve sauce with pheasant.

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