Combine flour, salt, and pepper in a paper or plastic bag.
Add 2 or 3 pheasant pieces at a time; shake to coat.
In skillet brown birds lightly in butter.
Add wine; simmer, covered, till tender, 45 to 55 minutes.
Remove to platter; keep warm.
Beat cream with egg yolks.
Slowly stir into pan drippings; cook and stir over medium heat just till thickened.
Pour sauce over pheasant.