Preheat oven to 300'degrees.shake together flour,salt,pepper in a large paper bag. put the pheasant in bag, shake well to coat it with the seasoned flour.
Heat oil in a large skillet over men high heat.Add pheasant brown it on all sides. Transfer the bird to a roasting pan and pour cream over bird .Add onion,garlic,thyme to roaster. Bake,covered for 2 1/2 hours.the pheasant is done when the juices run clear from a pierced thigh.Transfer pheasant to a carving board,carve the breast and separate the other pieces.
Arrange pheasant on a platter,pour remaining pan juices over,and serve.