Remove peel from carrots and onions and cut into thin slices. Gut the pheasant and cut into portions. Cut mushrooms into thick strips.
Melt half of the butter in a large, ovenproof Reindl, pour in the carrots and onions and fry lightly for a few minutes. Add the pheasant pieces and brown lightly on all sides, then sprinkle the flour on top and make stirring continuously until all together fat is absorbed. Pour in the flugel stock, wine, cognac, season with a little salt and pepper and bring to a boil. Reduce the temperature, cover and simmer gently for 20 min.
In the meantime, melt the remaining butter in another ovenproof dish. Pour in the mushrooms, bacon and onions and brown lightly at a brisk temperature. Remove the pheasant parts from the cooking liquid and add them to the mushrooms, bacon and onions in the Reindl form.
Pour the cooking liquid through a sieve, stir well, then cover and simmer for another 45 minutes or until the pheasant parts are cooked. Season the sauce. Serve directly in the Reindl.
Our tip: Use bacon with a fine, smoky note!
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