Pheasant with Cranberry Sauce Recipe

Recipe By Slurrp

Pheasant with Cranberry Sauce is a delicious and elegant dish that combines the rich flavors of roasted pheasant with the tangy sweetness of cranberry sauce. The tender and juicy pheasant is seasoned with herbs and spices, then roasted to perfection. The cranberry sauce adds a burst of flavor and a touch of sweetness to complement the savory meat. This dish is perfect for special occasions or a fancy dinner party.

4.3
12 Rating -
Rate
Non Vegdiet
40minstotal
25minsPrep
15minsCook
40m.total
25m.Prep
15m.Cook
Pheasant with Cranberry Sauce
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ingredients serve

Ingredients for Pheasant with Cranberry Sauce Recipe

  • 0.33 Whole Pheasant
  • As required Salt And Pepper, To Taste
  • as needed Herbs And Spices Of Your Choice
  • 0.33 cup Fresh Cranberries
  • 0.17 cup Sugar
  • 0.17 cup Orange Juice
  • 0.08 cup Water

Directions: Pheasant With Cranberry Sauce Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.Season the pheasant with salt, pepper, and your choice of herbs and spices.
  • STEP 3.Place the pheasant in a roasting pan and roast for about 45 minutes, or until the internal temperature reaches 165°F (74°C).
  • STEP 4.While the pheasant is roasting, prepare the cranberry sauce by combining fresh cranberries, sugar, orange juice, and water in a saucepan.
  • STEP 5.Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, or until the cranberries burst and the sauce thickens.
  • STEP 6.Once the pheasant is cooked, let it rest for a few minutes before carving.
  • STEP 7.Serve the roasted pheasant with the cranberry sauce on the side.
  • STEP 8.Enjoy!

Cooking Tips

  • You can add additional herbs and spices to the pheasant, such as thyme, rosemary, or garlic, to enhance the flavor.
  • Make sure to baste the pheasant with its own juices while it is roasting to keep it moist and flavorful.
  • If you prefer a smoother cranberry sauce, you can strain it after it has thickened to remove any remaining cranberry pieces.

Storage and Serving

  • Leftover roasted pheasant can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the pheasant in the oven or microwave until warmed through before serving.
  • The cranberry sauce can also be stored in the refrigerator for up to a week.
  • Serve the pheasant with roasted vegetables and mashed potatoes for a complete meal.
Nutrition
value
378
calories per serving
16 g Fat3 g Protein55 g Carbs2 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    3g
  • Carbs
    55g
  • Fiber
    2g

MacroNutrients

  • Carbs
    55g
  • Protein
    3g
  • Fiber
    2g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    36mg
  • Iron
    2mg
  • Vitamin A
    4mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    50mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    54mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    20mg
  • Manganese
    < 1mg
  • Phosphorus
    65mg
  • Selenium
    7mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp