Best 3 Cranberry Pheasant Recipes
Feast your taste buds on a culinary journey with our exquisite Cranberry Pheasant, a dish that embodies the essence of autumn's bounty. This regal bird, roasted to perfection, pairs harmoniously with a vibrant cranberry sauce, creating a symphony of flavors that will tantalize your palate. Accompanying this majestic main course is an array of delectable recipes that elevate the dining experience. Indulge in a medley of roasted root vegetables, each bursting with earthy sweetness, or savor the tangy-sweet sensation of our homemade cranberry relish. For a side dish that exudes both elegance and rustic charm, our wild rice pilaf, infused with aromatic herbs and toasted nuts, is an absolute must-try. And to complete this extraordinary feast, allow yourself to be swept away by our classic bread pudding, a dessert that marries warmth, sweetness, and a touch of nostalgia. Prepare to embark on a culinary adventure that showcases the beauty of seasonal ingredients and leaves you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
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.
PHEASANT WITH CRANBERRY HONEY
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Render bacon in a Dutch oven over medium heat. Add pheasant parts and sear on all sides, then add red wine and onions. Sprinkle cracked pepper, bay leaves, tarragon, salt and mint over pheasant parts. Reduce heat to low and cover pot. Cook until tender and juices run clear (no longer pink), about 25 minutes. Remove pheasant carefully to a utility platter, cover and set aside to keep warm. Transfer liquids from pot to a heat resistant glass container (such as a 2 or 3 cup measuring vessel) and allow the layer of fat to rise to the top. Spoon or pour off most of the fat and return the rest of the juices, herbs, bacon and onions to the pot over medium heat. Add cranberries to the sauce and cook until the berries pop to make a rustic sauce. Remove from heat, discard bay leaves, and whisk in honey and sour cream.
- Arrange pheasant on serving dish, spoon sauce over, and garnish with mint.
CRANBERRY PHEASANT
This is an easy way to cook your pheasant. I sometimes cut the pheasant in strips to get a different look. Excellent served with garlic mashed potatoes and a vegetable.
Provided by TARAZ1
Categories 100+ Everyday Cooking Recipes
Time 1h10m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 787.5 calories, Carbohydrate 58.5 g, Cholesterol 142 mg, Fat 40.7 g, Fiber 1.9 g, Protein 45.9 g, SaturatedFat 8.4 g, Sodium 1360.5 mg, Sugar 39.3 g
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling during the cooking process.
- Choose a good quality pheasant: The quality of your pheasant will have a big impact on the final dish. Look for a bird that is plump and has a moist, slightly gamey smell.
- Brine the pheasant: Brining the pheasant is a great way to add flavor and moisture to the meat. You can use a simple brine made with water, salt, and sugar, or you can get more creative and add herbs, spices, and other flavorings.
- Roast the pheasant properly: Pheasant is a delicate meat, so it's important to roast it properly. Cook the pheasant at a high temperature for a short amount of time to prevent it from drying out.
- Make a flavorful sauce: A good sauce can really elevate a dish of pheasant. You can make a simple sauce with pan drippings, wine, and cream, or you can get more creative and make a more complex sauce with fruits, herbs, and spices.
- Serve the pheasant with your favorite sides: Pheasant can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or a salad.
Conclusion:
Pheasant is a delicious and versatile game bird that can be cooked in a variety of ways. With a little planning and effort, you can create a memorable meal that your family and friends will love.
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