Instructions: Simmer water with wing tips, necks, and giblets from 2 or 3 pheasants or their equivalent; 1 carrot; 1 onion; salt to taste, and 2 juniper berries (for pheasant) for 1 1/2 hours. Strain; reserve broth. Slice and reserve giblets. After roasting birds remove all but 1/4 cup of roaster fat and add 1/4 cup flour to the roaster, stirring all the while. (Flour can be browned for color if desired.) Mix in reserved giblet broth and sliced giblets, and stir to combine well and to deglaze the pan. Season to taste and cook, stirring, until smooth and thickened.

This recipe yields 2 1/2 cups of gravy.

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