Reviewed: Oct. 29, 2009

Very good. The pheasant came out moist and the cranberry added a great flavor! Definitely one that we will use again. I did not have any orange peel but it was fine without.

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Reviewer:

bekah_hope

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Reviewed: Feb. 10, 2008

I had two Pheasants in the freezer from Christmas and had no idea how to prepare them or what with. I found this recipe helpful and the sauce was tasty. Although it's funny how different two peoples taste can be, as I found it a little too sweet while my husband found it a little too sharp! All in all though it's a nice sauce and compliments the strong flavour of the game very well indeed. I will definitely make it again.

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Reviewer:

Poldweia

Cooking Level: Intermediate

Home Town: Northolt, Greater London, England, U.K.

Living In: Colchester, Essex, England, U.K.

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Reviewed: Jan. 7, 2007

I was stuck to find something suitable to acompany roast pheasant. The cranberry sauce recepie was well received by my Sunday luch guests and I found it easy to prepare. I only used half the sugar as the recepie suggested and found this adequate.

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