Roast Peasants - or was it Pheasants:
Printer version of this recipe

Sprinkle pheasants w/rock salt and pepper Put bay leaf, clove of garlic (sliced) lemon (sliced) in body cavity Cover breast w/bacon and place in a roasting pan w/onions and mushrooms Pour about a can of chicken broth over the birds and roast at @350 degrees for 1/2 hr per lb., basting until tender.

If you prefer, or have a tougher bird, bake in a tightly covered casserole w/ 1/2 cup white wine, thyme and parsley; ~450 degrees for 90 minutes or until falling off the bones.

Serve with some kind of rice - wild if you have it. Of course with the oven already this hot, Yorkies would go nice with the pan gravies....mmmmmmmm............