Preparation / Directions:
Fry bacon until crisp and crumble, set aside. Roll the pheasant pieces in the flour mixed with mustard, thyme, pepper, and salt, using all of the flour mixture if possible, and brown the pieces over medium heat. Add the chicken broth, cover, and simmer until the all pieces seem tender, about 15 minutes.
While the pheasant is simmering, saute the onion, mushrooms in butter and set aside. When the pheasant pieces are done, thoroughly stir in the sour cream, onion, and mushrooms. Simmer for 5 minutes without letting mixture boil.
After 5 minutes, Stir in the sherry, bacon and the pheasant pieces. Simmer until the pheasant is heated again.
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