Pheasant in White Wine Sauce | MeatEater Cook

Ingredients

• 8 pheasant leg quarters, skinned, bones intact
• 8 ounces smoked bacon, cut into 1-inch pieces
• 1 cup cremini mushrooms, stems removed, quartered
• 1 cup small red potatoes, whole
• 1 carrot, peeled and large diced
• 1 stalk celery, large diced
• 1 sweet onion, large diced
• 1 (750 ml) bottle dry Riesling wine
• 1 qt. dark chicken or pheasant stock
• 1 cup crème fraiche
• 1 cup heavy cream
• 1 lemon, halved
• 3 fresh bay leaves
• 1 bunch chives, sliced thin
• 1 bunch tarragon, minced
• 2 tbsp. safflower oil
• All-purpose flour
• 1 tbsp. unsalted butter
• Kosher salt
• Black pepper
• Fresh bread for serving