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Rub Pheasant Inside And Out With Salt And Pepper. Melt Butter And Add Oil To It. Rub Half Of This Mixture Over The Pheasant As Well As Inside. Then Brown The Pheasant In The Remaining Mixture Until Well Browned. Add Onion And Bay Leaf, Saute For 10 Minutes. Add Wine And Broth. Simmer For 10 Minutes. Drape Bacon Over Chicken And Cover. Simmer For 30 Minutes Or Until Pheasant Is Done. Add Mushrooms And Flour, Simmer For 5 Minutes. Stir In Half And Half If Using. Remove Pheasant And Carve. Spoon Sauce Over And Serve.
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