2 pheasants, legs and whole breasts
1 large red onion, diced
4 stalks celery, diced
6 slices bacon, cut into 4 inch strips
1/3 cup red wine
1/3 cup Escoffier Diablo sauce
wild rice mix
For sauce, mix red wine and Escoffier with enough water to make one cup sauce.
Place diced vegetables in baking dish. Place pheasants, bone down, on vegetables. Poke some holes in pheasants with two prong carving fork. Pour sauce over birds, add salt and pepper, shake on poultry seasoning and cover with bacon strips.
Bake one hour in covered dish at 375 degrees. At the end of 30 minutes baste pheasant and remove cover from baking dish.
Remove bones from pheasants, place over a bed of wild rice mixed with vegetables and gravy from baking dish.