Split each pheasant as you would a broiling chicken, season with pepper and a very scant sprinkle of salt. Place bone side down in a roasting pan, cover with bacon slices, held in place with skewers or toothpicks. Roast in 350-degree oven, basting frequently with ¾ cup of butter and pan juices until tender, about 1 hour. (With an older bird, it may be desirable to cover the birds at mid-roasting with aluminum foil)
When the bird is tender, add a mixture of ¾ cup melted butter blended with 1 tbsp. Lemon juice and ¾ cup blanched slivered almonds.
Return to oven for 10 minutes, basting once more. Serve with wild rice and spiced cranberry sauce.
From John Beimborn