Pheasant stock  
Neck, calf and second wing joints of as many pheasants as you wish.
Rasher of bacon, smoked if preferred
Carrots & celery
1 tsp tomato puree
Bayleaf, thyme, marjoram, salt, peppercorns.

Place the pheasant bits in a heavy pan or casserole; add the rasher of bacon, and carrots and celery (chopped in to sticks, rather than finely). I would add vegetables at the ratio of 2 medium carrots and 2 stalks of celery per pheasant. Add just enough boiling water to show through the vegetables, then put in the tomato puree, bayleaf, herbs and a few peppercorns, and just the smallest sprinkle of salt - far less than you would if making a finished meal. Bring to a lively boil, skim off any froth, then reduce the heat right down and allow to simmer for 1½ hours, letting the liquid reduce a little. Take out the vegetables and remains of the meat with a slotted spoon, then pour through a sieve into a measuring jug. Leave to cool right down, take off any layer of fat that solidifies, then put in roughly half-pint portions into sealable freezer bags, and freeze until needed.