• Thaw pheasant completely according to package directions. Grease baking dish.
• Preheat
  oven to 375º F.
• Rinse the pheasant under cool running water. After rinsing the outside
  of the pheasant, rinse out the inside of the pheasant cavity. Rub the outside of the pheasant
  with fresh lemon juice and drizzle lemon juice inside the pheasant cavity. Generously pat salt on
  the outside of the pheasant and in the cavity. Sprinkle with pepper on the outside of the pheasant
  and in the cavity.
• Place bird breast side up in prepared baking dish. Drape 4 slices of
  bacon over the pheasant, wrapping each slice of bacon underneath the pheasant.
• Combine
  raisins, orange juice, lemon rind, chicken broth and wine. Pour mixture into the baking dish.
  
• Bake uncovered for 45 minutes, basting every 10 minutes. During last 15 minutes of
  baking, remove bacon strips. Baste every 5 minutes during last 15 minutes of baking time.
  
• Remove from oven. Cut bird in half and serve with remaining juice from the baking pan.
  

            *Use additional
salt if needed to generously cover the pheasant.