• 6-7 juniper berries
• 2-3 whole cloves
• 10 peppercorns
• 2 bay leaves
• 1 pheasant, quartered or halved
• all-purpose flour
• 2-4 tablespoons butter
• 1 cup red wine or sherry
• 1 cup water

In a small bowl, crush together juniper berries and next 3 ingredients; set aside. Dust pheasant with flour. In a large skillet, brown pheasant in butter. Add crushed spices, wine and water to skillet. Cover and simmer over low heat 2 hours. Served topped with pan juices. Yield: 2 serving