Drunken Pheasant

1/4 lb thick cut bacon, chopped into 1/2″ chunks
2 pheasants, quartered
1 medium onion, finely diced
3 tbsp. Glorious Garlic Seasoning
12 oz beer
1 tsp. sea salt
1 tsp. black pepper
1.5 tbsp. flour

In a large saucepan, fry the bacon until crisp. Remove with slotted spoon to paper towels to drain.
Sprinkle pheasant pieces with Glorious Garlic Seasoning, then brown on medium heat in the bacon drippings, turning to brown all sides.
Remove to a plate when pheasant is done. Add onion to the pan and cook until tender. Sprinkle on the flour, pepper, salt, and stir in beer.
Cook over medium-high heat, stirring constantly, until thickened and bubbly. 
Place pheasant into large baking dish, pour pan ingredients over pheasant and sprinkle with bacon.
Cover and bake at 325° for 55 to 65 minutes, or until pheasant is tender.
Serve with rice, noodles or mashed potatoes.