Best 3 Cranberry Pheasant Recipes
For adventurous home cooks, the unique and flavorful combination of cranberries and pheasant creates a delectable dish that is sure to impress. Whether you prefer a traditional roast pheasant with a tangy cranberry sauce or a more adventurous take that incorporates the tartness of cranberries into the stuffing or marinade, there's a recipe to suit every palate. This article presents a collection of the best cranberry pheasant recipes, carefully curated to guide you in crafting a memorable and delicious meal. From classic dishes to modern culinary creations, these recipes offer a range of options for any skill level, ensuring that you can create a culinary masterpiece that will leave your taste buds tantalized.
Let's cook with our recipes!
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:
- Choose the right pheasant: Select a young, plump pheasant with smooth, unblemished skin. If you are using a frozen pheasant, thaw it completely before cooking.
- Prepare the pheasant: Remove the giblets and excess fat from the pheasant. Rinse the pheasant inside and out with cold water and pat dry.
- Marinate the pheasant: Marinating the pheasant in a mixture of olive oil, herbs, and spices will help to tenderize the meat and add flavor. Marinate the pheasant for at least 2 hours, or overnight.
- Roast the pheasant: Preheat the oven to 400 degrees Fahrenheit. Place the pheasant in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
- Make the cranberry sauce: While the pheasant is roasting, make the cranberry sauce. Combine fresh cranberries, sugar, water, and orange zest in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the cranberries have burst and the sauce has thickened.
- Serve the pheasant: Once the pheasant is cooked, let it rest for 10 minutes before carving. Serve the pheasant with cranberry sauce, roasted vegetables, and mashed potatoes.
Conclusion:
Pheasant is a delicious and versatile game bird that can be cooked in a variety of ways. When cooked properly, pheasant is tender and flavorful, with a slightly gamey taste. The recipes in this article provide step-by-step instructions for preparing and cooking pheasant, from marinating to roasting. Whether you are a beginner or an experienced cook, you will find a recipe in this article that you will enjoy. So next time you are looking for a new and exciting dish to try, give pheasant a try. You won't be disappointed!
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