stockpot• In a heavy bottomed stockpot, saute bacon until crisp.• Transfer browned mixture to a heavy-bottomed stockpot and add all remaining ingredients.• Pour off the fat, and transfer the ingredients to a large stockpot.• Transfer to an ovenproof 10-quart stockpot.• Chop pheasant carcass into 6 pieces, add to stockpot, and brown lightly.