Chop up the pheasant meat. In a skillet, heat the butter with the juniper berries, take the meat and roast it over medium heat for 20 minutes, turning occasionally.
Meanwhile, pour the wine and broth in a saucepan , add the pepper and a pinch of salt , take the carcass and bring to a boil.
Then continue cooking it until the liquid has reduced by half.
Strain the broth and degrease the surface, if necessary.
Return it to a boil, add orange juice and the meat and let simmer for 2 minutes.
Transfer it to a platter and serve immediately .