| 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 |
