3 lbs. pheasant, dressed and larded
1/2 tsp. thyme
1 tbsp. salt
1/8 tsp. fresh ground pepper
3/4 c. butter
18 dried juniper berries, crushed
1 c. mixed broken nut meats (walnuts or any kind)

Remove any pinfeathers from the birds and singe off hairs. Melt the butter and mix in thyme, salt, crushed juniper berries, and pepper. Rub the birds well inside and out with the seasoned butter. Mash half of the grapes, then mix with remaining seasoned butter.

Stuff each bird very full; skewer openings shut and truss. Wrap remaining stuffing in aluminum foil. Place birds on a rack in open roasting pan and roast in a very hot oven, 425 degrees, for 15 minutes. The foil wrapped stuffing can be placed in the roasting pan beside the birds.

Baste with drippings; reduce heat to moderate, 350 degrees, and continue to roast for 30 minutes more or until birds are tender. Baste every 10 minutes with drippings. Makes 4 servings.