Always a great way to serve this delicacy, roasting and barding with bacon to enhance the flavors and texture.
Thaw pheasant completely according to package directions.
Rinse the pheasant under cool running water. After rinsing the outside of the pheasant, rinse out the inside of the pheasant cavity. Lightly salt inside and outside of pheasant. Season with pepper if desired.
Place bird breast side up in a baking dish. Cover bird with strips of bacon and place in preheated oven. Bake uncovered, 45-60 minutes, basting every 10 minutes.
Remove the bacon during the last 10-15 minutes of cooking. Continue to bake until pheasant is lightly browned. Serve hot.