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1. In a 10- or 12-inch heavy skillet, fry the bacon slices over moderate heat until they have rendered all their fat and are brown and crisp. Set them aside on paper towels to drain, and when cool break them into bits.
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2. Wash the pieces of pheasant under cold running water and pat them thoroughly dry with paper towels. Then sprinkle them generously with salt and a few grindings of black pepper, and dip them in the flour.
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3. Shake each piece vigorously to remove any excess flour. Heat the bacon fat re maining in the skillet over high heat until a light haze forms above it.
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4. Fry the pheasant, skin side down, for about 5 minutes, regulating the heat so that the pieces brown evenly without burning. Turn them over with kitchen tongs and fry them 3 to 4 minutes longer.
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5. Now reduce the heat to low, cover the skillet tightly and cook the pheasant for about 20 minutes, or until it is tender, but don't overcook. Arrange the pieces attractively on a heated platter, and cover it loosely with a sheet of foil to keep the pheasant warm while you make the sauce.
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6. Pour off all but a thin film of the fat from the skillet. Add the onion and cook over moderate heat for 3 to 4 minutes until soft but not brown. Remove from the heat and stir in the 2 tablespoons of flour.
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7. When it is completely absorbed and forms a thick paste, pour in the cream. Bring to a boil, beating with a whisk until the sauce thickens slightly.
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8. Stir in the reserved bacon bits, simmer a moment or two, and taste. The sauce for seasoning; it will probably need some salt. Pour over the pheasant or serve separately in a heated gravy boat.
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