Pheasant in Red Wine

Cut the carrots, celery, and parsley root into approximately 1 cm cubes. Roughly chop the red onion. Also, chop the smoked bacon into 1 cm cubes. Cut the larding bacon into 1x3 cm strips and place them in the freezer for 20 minutes.

Using a narrow knife, cut 1-2 pockets into the pheasant meat and slide the frozen bacon strips into them. Season the meat thoroughly with salt and pepper.

In a pot, heat the clarified butter (ghee) over medium heat and brown the meat until golden. Remove the meat from the pot and set aside. Add the diced vegetables and smoked bacon to the pot, then sauté them until golden brown, stirring frequently. Add the onion, thyme, bay leaves, juniper berries, allspice, and whole black peppercorns.