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"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.
Nutritional Analysis: 5 ounces cooked meat with skin equals 619 calories, 14 g fat (6 g saturated fat), 165 mg cholesterol, 291 mg sodium, 68 g carbohydrate, 4 g fiber, 54 g protein.
Originally published as Pheasant with Cranberry Sauce in
Taste of Home
December/January 2003, p56
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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