Cranberry Pheasant Recipes

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PHEASANT WITH CRANBERRY HONEY



Pheasant with Cranberry Honey image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

1 cup raw bacon, chopped (about 1/2 pound or 6 to 8 slices)
3 (2 to 3 pound) pheasant, separated into legs, breasts, and thighs
1 cup dry red wine
1 pound pearl onions, blanched for 2 minutes in boiling water and skins slipped off
1 teaspoon cracked peppercorns
2 bay leaves
1 tablespoon chopped fresh tarragon leaves
Salt, to taste (about 1 teaspoon)
1 tablespoon chopped fresh mint leaves
1/4 cup honey
1/4 cup sour cream
6 small sprigs fresh mint, for garnish

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.

MARINATED PHEASANT WITH CRANBERRY-CHESTNUT YAM CAKE AND PORT JUS



Marinated Pheasant with Cranberry-Chestnut Yam Cake and Port Jus image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

4 pheasant breast
1 1/2 cups red wine
3 garlic cloves
1 thyme sprig
1 rosemary sprig
Cracked black pepper
1 shallot
2 cups port
1 1/2 cups veal demi-glace
Salt and pepper, to taste
Butter
1 grated yam
1 grated potato
1/2 cup mashed chestnut
2 tablespoons sun-dried cranberries
Salt and pepper, to taste

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.

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