Giblet Gravy (For 3 Small Pheasants, Or Equivalent)

Directions

1. Simmer water with wing tips, necks, and giblets from 2 or possibly 3 pheasants or possibly their equivalent; 1 carrot; 1 onion; salt to taste, and 2 juniper berries (for pheasant) for 1 1/2 hrs. Strain; reserve broth. Slice and reserve giblets. After roasting birds remove all but 1/4 c. of roaster fat and add in 1/4 c. flour to the roaster, stirring all the while. (Flour can be browned for color if you like.) Fold in reserved giblet broth and sliced giblets, and stir to combine well and to deglaze the pan. Season to taste and cook, stirring, till smooth and thickened.
2. This recipe yields 2 1/2 c. of gravy.