Wash the pheasant, dab dry and season inside and out with salt and pepper. Wrap it with bacon slices and tie them with kitchen twine. Place in an ovenproof dish and roast in a preheated oven at 200 °C for about 15 minutes. Meanwhile, fry finely chopped onion in hot clarified butter, add sauerkraut, season with bay leaf, juniper berries and peppercorns and pour in sweet wine. Let everything simmer for a few minutes, then season with salt and pepper. Now lift out the pheasant, remove the bacon and cut the pheasant into quarters. Put the cabbage into a casserole or a sealable ovenproof dish, place the bacon slices on top and drape the pheasant on top. Close and let cook slowly in oven at about 120 to 130 °C for one hour. Shortly before the end of cooking, cut the bacon into small cubes and fry in a little clarified butter. Arrange the cabbage in portions on preheated plates, place a quarter of the pheasant on each and top with the crispy bacon fat. Serve with larded Schupfnudeln.
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