This recipe is particularly suited to older birds; such as grouse, quail or partridge.

Insert 1 juniper berry into the cavity of each bird. In a heavy skillet, brown the birds in butter, season lightly with salt and pepper.

Place in a casserole atop braising vegetables (equal amounts of chopped carrots, celery and onions). Add sufficient stock to cover the vegetables almost completely; pour in the brandy, add the bay leaf, thyme and parsley; and arrange fresh mushrooms around the birds.

Cover the casserole and bake in 400° F. oven until birds are tender. The time will vary, naturally, with the age and size of the birds.