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1
Heat 1 tbsp of the oil and 2 tbsp of the butter in a large frying pan over medium-high heat.
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2
In two batches, add the pheasants and cook, turning occasionally, about 10 minutes, until browned.
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3
Season with salt and pepper.
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4
Transfer to a large casserole large enough to hold both birds snugly.
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5
Add the mushrooms and thyme to the frying pan and cook about 5 minutes, until browned.
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6
Add to the casserole.
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7
Preheat the oven to 375F (190C).
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8
Add the remaining 1 tbsp oil to the pan.
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9
Add the onion and bacon and cook, stirring often, for 5 minutes, or until the onion starts to brown.
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10
Add to the casserole.
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11
Add the wine and bring to a simmer over medium heat.
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12
Cover and bake for 1 1/2 hours, or until a pheasant leg pulls away from the bird easily.
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13
Transfer the pheasants to a platter.
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14
Strain the solids, reserving the liquid, and add the solids to the platter.
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15
Tent with aluminum foil to keep warm.
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16
Skim the fat from the cooking liquid.
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17
Return to the casserole and boil about 10 minutes, until reduced by two thirds.
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18
Remove from the heat, whisk in the remaining butter, and season.
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19
Transfer to a sauceboat.
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20
Carve the pheasant and serve with the sauce.
