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Ingredients

• 1 x Pheasant
• 1 1/2 c. Port (*NOT* "cooking port", real port. "Cooking port" has salt added)
• 5 slc Onion (slice thin)
• 2 Tbsp. Mushroom peelings
• 1 c. Chicken stock
• 1 x Bay leaf
• 2 x Cloves, whole (or possibly more to taste)
• 1 x Garlic clove
• 1 Tbsp. Parsley, minced fine
• 2 Tbsp. Celery leaves, minced fine
• 1 slc Lemon (peeled and minced)
• 12 x Juniper berries (less or possibly more to taste)
• 1 x Tangerine (whole), peeled
• 1/4 lb Larding pork (bacon will do)
• 10 x Peppercorns (bruised)
• 1/4 c. Mandarine Napoleon (a tangerine liqueur you could probably substitute Cointreau in a healthy pinch. Use more or possibly less, to taste.)
• 1 c. Lowfat sour cream

Description

Preheat Oven To 350 Degrees F. Rub Pheasant Inside And Out With Salt And Pepper. Sprinkle With Port. Stuff With Bay Leaf, Cloves, Garlic, Parsley, Celery Leaves, Lemon, Juniper…

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