1 Large Pheasant, cut into serving pieces
salt and black pepper to taste
granulated garlic to taste
1/2 cup olive oil
3 cups chicken or game bird stock
2 onions, sliced
1/2 pound carrots, sliced 
1 rutabaga, cubed
4 potatoes, quartered
2 bay leaves
1 tsp dried thyme
2 slices bacon
1/2 cup dry red wine
4 tbsp butter, softened
6 tbsps

Season pheasant with salt, pepper and granulated garlic. In a Dutch oven, haet olive oil over medium-high heat. Place pheasant in hot oil brown on all sides. Add stock, onions, carrots, rutabaga, potatoes, bay leaves and thyme. Cover bird with bacon. Bring mixture to a boil then reduce to a simmer for approximately 45 minutes or until tender, adding more stock if necessary. Transfer bird and vegetables to a platter, set aside and keep warm. Add red wineto pan juices, scraping up browned bits from bottom of pan and bring sauce to simmer, In a small bowl, combine butter and flour, blending well. Whisk butter mixture into a pan, a little at a time, until sauce thickens, stirring continuously. Serve pheasant pieces over vegetables and top with sauce.