• 1/4 pound salt pork
• 1-3 pound pheasant, cut up
• 1/4 tsp ground black pepper
• 1/2 lb small white onions
• 1/4 lb mushrooms, halved
• 1 clove garlic, finely chopped
• 1 cup dry white wine
• 1/4 tsp dried thyme leaves
• 1/2 cup cold water
• 2 tablespoons all purpose
• flour

1. Skin and dice salt pork.
2. In 1-quart saucepan, cover diced salt pork with water; heat to boiling; drain.
3. In 12-inch skillet or 5-quart Dutch oven, cook salt pork over medium heat until golden, stirring occasionally.
4. Remove with slotted spoon to a bowl, leaving fat in skillet.
5. Cook pheasant in skillet until browned on all sides-about 15 minutes.
6. Sprinkle pheasant with pepper;
7. move pheasant to one side of skillet.
8. Add onions and mushrooms to skillet.
9. Cook 1 minute or just until mushrooms are wilted.
10. Drain all fat from skillet and discard.
11. Return salt pork to skillet.
12. Add garlic, wine, thyme, and bay leaf; heat to boiling.
13. Cover and cook over low heat 20 minutes or until pheasant is tender.
14. In cup, blend water and flour until smooth.
15. Stir into skillet; cook until sauce thickens and bubbles.
16. Before serving, discard bay leaf.