Pheasant with Cranberry Sauce Recipe

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

Pheasant with Cranberry Sauce Recipe

Be the first to add a review
Publisher Photo
"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.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/4 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/4 hours

Ingredients

  • 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

Directions

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 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

Nutritional Facts

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

  • 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
  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 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPheasant with Cranberry Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review