2 pheasants, cut up
12 slices bacon
Flour
1 tbsp. cornstarch
2 c. light cream
2 tsp. salt
Freshly ground black pepper

Saute bacon in large skillet until bacon is crisp. Remove bacon, drain and save it. Dust pheasant lightly with flour, season with salt and pepper. Fry pheasant in 1/2 cup bacon fat over high heat for 20 minutes, turning frequently. Reduce heat, cover pan and simmer for about 20 minutes, turning occasionally. Remove pheasant and keep hot. Add cornstarch dissolved in 2 tablespoons water to the pan juices and mix well. Add cream gradually and cook, stirring constantly, until gravy is thickened. Serve gravy and bacon slices with pheasant. Serves 6.