8 pheasant leg/thighs  garlic powder  onion powder  dried oregano flakes  freshly ground black pepper 8 strips, thick-sliced smoky bacon 3/4 cup dry white wine 1/2 medium red onion, chopped 4 garlic cloves, minced 2 cups mushrooms, quartered 2 tablespoons cornstarch mixed with equal part cold water 

Preheat oven to 450. Season legs with next 4 ingredients. Wrap each thigh section with bacon. Arrange leg/thighs on a shallow roasting pan, cover with foil and bake for 1 hour. Remove foil, flip leg/thighs over and bake until meat starts to fall off of the bone, about another 45 minutes. Remove leg/thighs from pan and keep warm. Pour a little of the wine onto pan and scrape with a wooden spoon to loosen bits. Carefully transfer liquid from pan to a skillet, add onion and garlic and cook for 3–4 minutes. Add remaining wine and mushrooms and cook until mushrooms are just cooked. Thicken liquid with cornstarch mixture, a little at a time. Place legs on plate and pour mushrooms and sauce over legs.