1. Chop mushrooms to small pieces, and set aside.
2. Chop bacon to small pieces, and set aside.
3. Chop onion to strips, and set aside.
4. Grate 1 clove of garlic, and set aside.
5. Saute bacon in a frying pan with some olive oil.
6. Remove bacon from frying pan and place in large sauce pan.
7. Add 2 tablespoons of margerine in the frying pan.
8. Saute onions along with the grated garlic and the chopped mushrooms.
9. Remove from the frying pan and add them to the sauce pan.
10. Saute the rooster pieces in the frying pan and then remove from heat.
11. Add the rooster pieces along with the oily fat from the frying pan to the sauce pan.
12. Add the red wine and a bay leaf to the sauce pan.
13. Turn the heat on and allow the mixture to boil until the rooster pieces are tender (takes more time than chicken).
14. While its boiling add some salt and pepper and stir lightly.
15. Strain the rooster pieces and place them in a platter.
16. Drain the mixture in the sauce pan, keeping all the solid ingredients and the sauce separate (keep both).
17. Place the solid ingredients over the rooster pieces.
18. In a small sauce pan add 2 tablespoons of butter and let it melt (do not let it fry).
19. Add 1 tablespoon of flour in the small sauce pan and stir with the melted butter to form a thick paste.
20. Pour some sauce (from step 16) in the small sauce pan (do not pour too much to make it totally watery) and stir well.
21. Pour the sauce from the small sauce pan over the rooster pieces and serve.

Serves 4 people.

Note: Goes well with rice.