Pheasant A La Mode De Mon

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

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 berries and tangerine.

Sew the body cavity of the pheasant shut. Moisten the larding pork or bacon with port and cover the breast. To the roasting pan add onion slices, mushroom peelings, about 1 cup of port, chicken stock, salt to taste, peppercorns, more juniper berries to taste, and Mandarine liqueur. Roast 40-45 minutes, basting every 10 minutes at least.

Strain gravy. Let stand and skim fat. Just before serving, add sour cream.

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