bacon in a Dutch oven
over medium heat. Add pheasant parts and sear
on all sides, then add red wine and onions. Sprinkle cracked pepper, bay leaves
, salt and mint over pheasant parts. Reduce heat to low and cover pot. Cook until tender and juices run clear (no longer pink), about 25 minutes. Remove pheasant
carefully to a utility platter, cover and set aside to keep warm. Transfer liquids from pot to a heat resistant glass container (such as a 2 or 3 cup measuring vessel) and allow the layer of fat to rise to the top. Spoon or pour off most of the fat and return the rest of the juices, herbs
, bacon and onions
to the pot over medium heat. Add cranberries
to the sauce and cook until the berries pop to make a rustic sauce
. Remove from heat, discard bay leaves, and whisk
and sour cream.
Arrange pheasant on serving dish, spoon sauce over, and garnish with mint.