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Pheasant with Cranberry Sauce

By: Sharon Shamosh  
"'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."

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 100 people have saved this

Prep Time:
25 Min
Cook Time:
1 Hr 15 Min
Ready In:
1 Hr 40 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

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

Directions

  1. Sprinkle cavity of pheasant with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place pheasant on a rack in shallow roasting pan. Brush with butter; sprinkle with remaining salt and pepper. Cover and bake at 325 degrees F for 45 minutes. Uncover; bake 40-60 minutes longer or until a meat thermometer reads 180 degrees F, 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2008 by Poldweia 
I had two Pheasants in the freezer from Christmas and had no idea how to prepare them or what... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2007 by jon m uk 
I was stuck to find something suitable to acompany roast pheasant. The cranberry sauce recepie... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2009 by bekah_hope 
Very good. The pheasant came out moist and the cranberry added a great flavor! Definitely one... MORE

 
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