Pheasant with White Wine Sauce

1/4 pound salt pork
1-3 pound pheasant, cut up
1/4 tsp ground black pepper
1/2 lb small white onions
1/4 lb mushrooms, halved
1 clove garlic, finely chopped
1 cup dry white wine
1/4 tsp dried thyme leaves
1/2 cup cold water
2 tablespoons all purpose
flour

Skin and dice salt pork.
In 1-quart saucepan, cover diced salt pork with water; heat to boiling; drain.
In 12-inch skillet or 5-quart Dutch oven, cook salt pork over medium heat until golden, stirring occasionally.
Remove with slotted spoon to a bowl, leaving fat in skillet.
Cook pheasant in skillet until browned on all sides-about 15 minutes.
Sprinkle pheasant with pepper;
move pheasant to one side of skillet.
Add onions and mushrooms to skillet.
Cook 1 minute or just until mushrooms are wilted.
Drain all fat from skillet and discard.
Return salt pork to skillet.
Add garlic, wine, thyme, and bay leaf; heat to boiling.
Cover and cook over low heat 20 minutes or until pheasant is tender.
In cup, blend water and flour until smooth.
Stir into skillet; cook until sauce thickens and bubbles.