Pheasant Stroganoff 

6-7 slices bacon crumbed
1 pheasant cut in pieces 
3/4 cup flour 
2 1/2 tsp. dry mustard 
1 1/2 tsp. thyme 
1/2 tsp. pepper 
1 1/2 tsp. salt
3/4 cup chicken broth 
8 large onion chopped 
1/4 lb. sliced mushrooms 
3 tsp. butter 
2 1/2 cups sour cream 
1/4 cup sherry 


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.  

                                             Serves 6