braised pheasant with garlic and bay leaves     2 pheasants 1 tablespoon juniper berries 1 tablespoon black peppercorns 12 garlic cloves salt and pepper 18 tablespoons olive oil 1 cup dry white wine 3 small bay leaf twigs or about 20 bay leaves 1. Wash and dry the pheasants and then with a sharp knife cut off the legs from the body. Cut the meat along each side of the breast bone. With poultry or kitchen scissors cut along the breast bone. Turn the pheasant over and with a pair of scissors separate the brests, with wings, from the rib cage. 2. In a bowl or mortar lightly crush the peppercorns and juniper berries. Crush the unpeeled garlic cloves slightly with the flat side of a knife blade. 3. Preheat the oven to 350° F. Season the pieces with salt and pepper. Heat 10 tablespoons of olive oil in a heavy frying pan and brown the pheasant, skin side first. Turn over and brown for about another minute. 4. Place the legs skin side up in an oven-proof casserole or baking dish. Add the remaining olive oil and the white wine. Lay the bay leaves over the legs and add the juniper berries, peppercorns and garlic to the mixture. 5. Bake in preheated oven for 35 minutes. After 20 minutes add the breasts.    Add a bit of water to the baking juice to make a sauce. back