Pheasant in Wine

Cut carrots, celery, and parsley into 1 cm cubes. Roughly chop the onion. Cut bacon into 1 cm cubes. Cut the pork fat into 1x3 cm sticks and place in the freezer for 20 minutes.

Using a narrow knife, cut 1–2 pockets into the meat and insert the frozen pork fat sticks. Season each portion thoroughly with salt and pepper.

In a casserole dish over medium heat, melt the clarified butter and brown the meat until golden. Remove it from the casserole and set aside. Add the vegetables and bacon to the casserole and sauté, stirring frequently, until golden. Add the onion, thyme, bay leaves, juniper berries, allspice, and whole peppercorns.