PHEASANT WITH CRANBERRY SAUCE
"My Uncle Stanley, an avid hunter and fisherman, encouraged me to try game cooking, and this recipe is one of my successes," relates Sharon Shamosh from Rockville Center, New York. The tangy orange-cranberry sauce that complements the tender meat makes it ideal for the holidays.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 3 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 619 calories, Fat 14g fat (6g saturated fat), Cholesterol 165mg cholesterol, Sodium 291mg sodium, Carbohydrate 68g carbohydrate (61g sugars, Fiber 4g fiber), Protein 54g protein.
MARINATED PHEASANT WITH CRANBERRY-CHESTNUT YAM CAKE AND PORT JUS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
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.
PAN ROASTED BREAST OF PHEASANT WITH VANILLA AND PEARS
Steps:
- To cure the pheasant: In a large bowl combine the water, 1/4 cup each of sugar and salt, mixing to dissolve. Add the pheasant breasts, cover with plastic wrap and refrigerate overnight.
- To make sauces: In a large, non-stick skillet, heat 1 tablespoon of the butter over medium to medium-high heat. Add the shallots cooking until tender, about 3 minutes. Add the vanilla bean and seeds, white wine, cider, and cream. Bring to a simmer cooking until the liquids are reduced and thickened to sauce consistency, about 10 minutes. Add the ginger. Season with salt and pepper. Keep warm.
- In another saucepan, combine the red wine and the honey. Bring to a simmer over high heat cooking until reduced to coat the back of a spoon, about 15 minutes. Reserve.
- To cook the pheasants: Preheat the oven to 375 degrees F.
- In a large non-stick ovenproof skillet, add 2 tablespoons butter and melt over high heat. Season the pheasant with salt, pepper, and coriander. Add the pheasant skin side down, cooking until browned and well-seared, about 5 minutes. Turn over and transfer the pan to the lower rack of the oven. Cook until just about medium, about 6 to 8 minutes depending on the size of the pheasant breast. Carefully remove the hot pan from the oven. Allow to rest a couple of minutes before cutting.
- In another large, non-stick, skillet heat 1 tablespoon of the butter over high heat. Add the Anjou pears cooking until they just begin to soften slightly, about 2 minutes. Add two tablespoons of the sugar cooking while occasionally stirring until browned on the edges, about 4 minutes. Remove the pears and keep warm.
- To Serve: Position the rice pilaf mixture in a cylinder form in the center of each hot serving plate. Position the pear slices around the rice cylinder. Slice the pheasant on a bias to yield 4 or 6 thin broad slices. Stack the slices on top of the rice cylinder. Spoon the vanilla-ginger and red wine sauce artistically over and around the pheasant and on the plate. Sprinkle the dish with freshly ground black pepper and chives. Garnish with the vanilla bean and sprigs of chive over the pheasant. Serve immediately.
ORANGE-ROASTED PHEASANTS
These orange flavored roasted pheasants are perfect for a savory dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- In small bowl, stir butter, orange peel, salt, pepper, honey and green onions until well mixed.
- Place pheasants, breast sides up, in shallow roasting pan. For each pheasant, starting at the back opening, gently separate skin from breast, using fingers. Spread butter mixture on pheasant breast under skin. Secure skin to flesh with toothpick if necessary. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
- Bake uncovered about 45 minutes or until thermometer reads 180°F and legs move easily when lifted or twisted. Remove pheasants to serving platter; cover loosely with foil to keep warm.
- Pour orange liqueur and broth into roasting pan, scraping up browned bits from pan; pour mixture into 1-quart saucepan. Heat to boiling, stirring occasionally; boil about 15 minutes, stirring occasionally, until liquid is reduced to 1 cup. Serve sauce with pheasants.
Nutrition Facts : Calories 670, Carbohydrate 10 g, Cholesterol 220 mg, Fiber 0 g, Protein 56 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 9 g, TransFat 2 g
More about "pheasant with cranberry honey recipes"
25 BEST PHEASANT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
4.6/5 (10)Published Dec 8, 2021Category Recipe Roundup
- Pheasant in Mushroom and Wine Sauce. The wine sauce in this dish makes the pheasant, which can sometimes come out dry, as juicy and tender as any meat you can cook.
- Garlic and Wine Pheasant. Even though there’s no soy sauce, peanut sauce, or Sriracha, this dish has a distinctly Asian flair. It’s simple to make, requiring only six ingredients (plus salt and pepper to taste).
- Pressure Cooker Pheasant. If you’d like to cook pheasant but don’t know how, this recipe for pressure cooker pheasant is an ideal place to start. Want to save this recipe?
- Oven-Roasted Pheasant. Oven-roasted pheasant is for anyone who loves tender, succulent white meat and perfectly crispy, well-seasoned skin. It’s garlicky and flavorful, and it tastes incredible alongside the chorizo, parsnip sticks, and a fresh garden salad.
- Pheasant Stew. Pheasant stew is warm and filling, and there’s nothing better on a long, cold winter’s night. It’s thick and chunky, and the meat is so tender that it practically falls off the bone.
PHEASANT WITH CRANBERRY SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
PHEASANT WITH CRANBERRIES AND PISTACHIO NUTS - PHEASANT …
From goodhousekeeping.com
BRINED AND SMOKED PHEASANT WITH A HONEY GLAZE RECIPE
From mrecipes.com
ROAST PHEASANTS WITH DOUBLE CRANBERRY SAUCE RECIPE
From latimes.com
PHEASANT WITH CRANBERRY HONEY RECIPE | COOKING CHANNEL
From cookingchanneltv.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory Main-DishCalories 328 per serving
PHEASANT WITH CRANBERRY SAUCE RECIPE: HOW TO MAKE IT - TASTE OF …
From stage.tasteofhome.com
ROAST PHEASANT IN RED WINE AND CRANBERRY SAUCE RECIPE | NEFF IE
From neff-home.com
SPICY INDIAN BUTTER PHEASANT | PEAK TO PLATE
From peaktoplate.com
BEST PHEASANT WITH CRANBERRY SAUCE RECIPES
From alicerecipes.com
PHEASANT BRINE RECIPE | HOW TO BRINE PHEASANT - MACFARLANE …
From pheasantfordinner.com
SOUS VIDE PHEASANT WITH CRANBERRY SAUCE | PEAK TO PLATE
From peaktoplate.com
HONEY BAKED PHEASANT BREAST RECIPE | OVEN BAKED - PHEASANT FOR …
From pheasantfordinner.com
21 BEST PHEASANT BREAST RECIPES - ALL NUTRITIOUS
From allnutritious.com
ROASTED PHEASANT WITH CRANBERRY SALSA — MINNESOTA BOUND
From mnbound.com
PHEASANT RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
PHEASANT CRANBERRY HONEY RECIPES | RECIPEBRIDGE RECIPE …
From recipebridge.com
PHEASANT WITH CRANBERRY HONEY – RECIPES NETWORK
From recipenet.org
You'll also love