Cranberry Pheasant Food

PHEASANT WITH CRANBERRY SAUCE

Steps:

• Sprinkle cavity of pheasant with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place pheasant on a rack in shallow roasting pan. Drizzle with butter; sprinkle with remaining salt and pepper. Cover and bake at 325° for 45 minutes. Uncover; bake 40-60 minutes longer or until a thermometer reads 180°, basting with pan juices frequently., Meanwhile, in a large saucepan, combine the cranberries, sugar, orange juice and cinnamon. Cook over medium heat for 10-12 minutes or until the berries begin to pop, stirring frequently. Stir in the orange zest. Simmer 5 minutes longer. Cover pheasant with foil and let stand for 10 minutes before carving. Serve sauce with pheasant.

MARINATED PHEASANT WITH CRANBERRY-CHESTNUT YAM CAKE AND PORT JUS

Steps:

• Preheat oven to 350 degrees F. Bone pheasants and place in non-metal bowl. In a pot, place remaining ingredients and bring to a boil. Let cool for 10 minutes and pour into bowl over the pheasants. Let sit in marinade overnight, refrigerated. Sear the pheasants in a ovenproof pan and roast for 15 minutes in the oven.
• Slice the shallot and place in sauce pot, add the port. Reduce to 1/4 and add veal demi- glace, reduce again for 10 minutes. Strain, add salt and pepper and a knob of butter.
• Mix yam, potato, chestnut, cranberries, salt and pepper. Form in a cooking ring. Fry in a pan until golden brown. Keep warm. Place potato cake in center of plate. Place sliced pheasant pieces on top of potato cake. Pour port jus around plate.

CRANBERRY PHEASANT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange the pheasant pieces in a lightly greased shallow baking dish. In a medium bowl, stir together the onion soup mix, cranberry sauce and Catalina dressing. Pour the sauce over the pheasant. Cover the dish with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven, until meat comes easily off the bone.