Poacher’s Pheasant

Name: Poacher’s Pheasant (Fagiano del Bracconiere)
Cuisine: Italian
Ingredients: a brace of large pheasants, prepared for cooking; 6 tbsp extra virgin olive oil; 1 large onion, finely sliced; 100 g (3½ oz) speck, cut into small strips; 3 cloves; 10 juniper berries, crushed; 400 g (14 oz) mixed wild mushrooms (you could also add some reconstituted dried funghi porcini); 400 g (14 oz) mixed wild mushrooms (you could also add some reconstituted dried funghi porcini); 2 tbsp tomato concentrate; 100 ml (3½ fl oz) red wine; 100 ml (3½ fl oz) chicken stock; salt and pepper to taste; salt and pepper to taste