Pheasant a la mode de mon - Astray Recipes

Name: Pheasant a la mode de mon - Astray Recipes
Ingredients: 1 Pheasant; 1½ cup Port (*NOT* "cooking port", real port. "Cooking port" has salt added); 5 slices Onion (slice thin); 2 tablespoons Mushroom peelings; 1 cup Chicken stock; 1 Bay leaf; 2 Cloves, whole (or more to taste); 1 Garlic clove; 1 tablespoon Parsley, chopped fine; 2 tablespoons Celery leaves, chopped fine; 1 slice Lemon (peeled and chopped); 12 Juniper berries (less or more to taste); 1 Tangerine (whole), peeled; ¼ pounds Larding pork (bacon will do); 10 Peppercorns (bruised); ¼ cup Mandarine Napoleon (a tangerine liqueur; you could probably substitute Cointreau in a pinch. Use more or less, to taste.); 1 cup Sour cream

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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

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Ingredients

1 Pheasant
1½ cup Port (*NOT* "cooking port", real port. "Cooking port" has salt added)
5 slices Onion (slice thin)
2 tablespoons Mushroom peelings
1 cup Chicken stock
1 Bay leaf
2 Cloves, whole (or more to taste)
1 Garlic clove
1 tablespoon Parsley, chopped fine
2 tablespoons Celery leaves, chopped fine
1 slice Lemon (peeled and chopped)
12 Juniper berries (less or more to taste)
1 Tangerine (whole), peeled
¼ pounds Larding pork (bacon will do)
10 Peppercorns (bruised)
¼ cup Mandarine Napoleon (a tangerine liqueur; you could probably substitute Cointreau in a pinch. Use more or less, to taste.)
1 cup Sour cream