Roast Pheasant In a Clay Pot

• 2 pheasants
• 2 tablespoons olive oil
• 6 juniper berries, crushed
• Coarse salt and freshly ground pepper to taste
• 4 strips bacon

1. Place clay pot in cold water and let soak for 10 minutes.
2. Drain well.
3. Rub the pheasant with olive oil and place the juniper berries inside the birds.
4. Season with salt and pepper inside and out.
5. Place the bacon over the breasts and put the birds in the clay pot.
6. Place in a cold oven and set at 450 degrees.
7. Bake for one-and-a-half hours.

pheasants, olive oil, berries, salt, bacon

Taken from cooking.nytimes.com/recipes/3984 (may not work)