Italian pheasants in red wine

3	Pheasants
50g	Butter
2 tbsp	Oil
100g	Lardons
1	Onion (chopped)
1	Carrot (diced)
2 cloves	Garlic (crushed)
2	Anchovies (finely chopped)
1 stalk	Celery (chopped)
150 ml	Marsala
1 bt	Red wine
1 sprig	Sage
3	Bay leaves
5	Cloves
1 tsp	Ground cinnamon
12	Juniper berries
2 sprigs	Rosemary

Method

1.     Seal of the pheasants in the oil & butter.

2.     Remove the pheasants & add the lardons & onion & cook until the onion is lightly coloured & soft.

3.     Add the carrot & garlic, when the aroma rises add the anchovies & celery.

4.     Cook for a few minutes before adding the marsala, red wine, rosemary, sage, bay leaves, juniper berries, cinnamon, cloves, & a little salt & pepper.

5.     Place the pheasants in a deep baking tray & pour the wine mixture over adding a little water if necessary, cover & braise in the oven at 200ºC for between45-60 mins.

6.     If necessary reduce the cooking liquor to a rich sauce like consistency.