Pheasant in Red Wine Sauce

Cut carrots, celeriac, and parsley root into cubes of approx. 1 cm. Roughly chop the onions. Also cut the smoked bacon into 1 cm cubes. Cut the back bacon into strips of approx. 1x3 cm and place them in the freezer for about 20 minutes.

Using a narrow knife, cut small pockets into the meat and insert the frozen bacon strips (lard). Season the pheasant pieces generously with salt and pepper all around.

In a roasting pan, heat the clarified butter over medium heat and brown the meat until golden. Remove and set aside. In the same roasting pan, roast the root vegetables and bacon cubes until golden brown, stirring frequently. Add onions, thyme, bay leaves, juniper berries, allspice, and peppercorns.