Heat clarified butter in a roasting pan and fry the meat, stirring occasionally. Add shallots, carrots and figs and sauté. Season with juniper, pepper, salt and bay leaves. Pour in wine and stock, bring to a boil and simmer over low heat for about One hour with lid on.
Add mustard and cognac, cook briefly and season to taste with salt and freshly ground pepper.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.