(If using frozen pheasants, defrost at room temperature. Allow three hours at least for complete thawing.) Salt and pepper the inside of each bird. Stuff loosely; do not pack. Truss as you would a chicken and skewer it on spit. Smear lightly with leftover bacon fat and dot with a couple of pats of butter. Then wrap it in foil, sealing the ends around the spit as tightly as possible. Cook in infra-red rotisserie at high heat about 1� hours for medium-size pheasant. When done, remove foil but leave bird in the rotisserie for a few minutes to brown, brushing frequently with juice that has accumulated in foil. (Of course, if the pheasant has been skinned, it will not brown properly.)
For charcoal roasting, proceed in exactly the same manner, but cooking time will depend on degree of heat of the fire.
For two pheasants, place in a double boiler 2 cups of milk, ? cup of fine bread crumbs, 1 onion stuck with about 10 cloves, � teaspoon salt and a few grains of cayenne. Cook over low heat, stirring occasionally, for � hour, when the sauce should be thick. Remove onion and add 2 tablespoons butter. Brown a few crumbs in butter and sprinkle over the top.