Pheasant with Cranberry Sauce Recipe
Pheasant with Cranberry Sauce Recipe photo by Taste of Home
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Pheasant with Cranberry Sauce Recipe

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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.
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours
MAKES: 4 servings


  • 1 pheasant (2 to 3 pounds)
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 2 tablespoons butter, melted
  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 1 cup sugar
  • 1 cup orange juice
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons grated orange peel

Nutritional Facts

1 each: 619 calories, 14g fat (6g saturated fat), 165mg cholesterol, 291mg sodium, 68g carbohydrate (61g sugars, 4g fiber), 54g protein.


  1. 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 meat thermometer reads 180°, basting with pan juices frequently.
  2. 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 peel. Simmer 5 minutes longer. Cover pheasant with foil and let stand for 10 minutes before carving. Serve sauce with pheasant. Yield: 3 servings.
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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