Pheasant with Cranberry Honey

8  pieces		cup raw bacon, chopped
6  lb.		pheasant, separated into legs, breasts, and thighs
1		Medium Onion
1  teaspoon		cracked peppercorns
2  teaspoons		bay leaves
1  tablespoon		chopped fresh tarragon leaves
1  tablespoon		chopped fresh mint leaves
1/4  cup		honey
1/4  cup		sour cream

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Render 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, tarragon, 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 in honey and sour cream