Marinated Pheasant With Cranberry Chestnut Yam Cake And Port Jus Recipes

PHEASANT WITH CRANBERRY HONEY

Pheasant with Cranberry Honey image

Provided by Robert Irvine : Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 cup raw bacon, chopped (about 1/2 pound or 6 to 8 slices)
3 (2 to 3 pound) pheasant, separated into legs, breasts, and thighs
1 cup dry red wine
1 pound pearl onions, blanched for 2 minutes in boiling water and skins slipped off
1 teaspoon cracked peppercorns
2 bay leaves
1 tablespoon chopped fresh tarragon leaves
Salt, to taste (about 1 teaspoon)
1 tablespoon chopped fresh mint leaves
1/4 cup honey
1/4 cup sour cream
6 small sprigs fresh mint, for garnish

Steps:

Render bacon in a Dutch oven over medium heat. Add pheasant parts and sear on all sides, then add red wine and onions. Sprinkle cracked pepper, bay leaves, tarragon, salt and mint over pheasant parts. Reduce heat to low and cover pot. Cook until tender and juices run clear (no longer pink), about 25 minutes. Remove pheasant carefully to a utility platter, cover and set aside to keep warm. Transfer liquids from pot to a heat resistant glass container (such as a 2 or 3 cup measuring vessel) and allow the layer of fat to rise to the top. Spoon or pour off most of the fat and return the rest of the juices, herbs, bacon and onions to the pot over medium heat. Add cranberries to the sauce and cook until the berries pop to make a rustic sauce. Remove from heat, discard bay leaves, and whisk in honey and sour cream.
Arrange pheasant on serving dish, spoon sauce over, and garnish with mint.

CHESTNUT FLOUR CAKE: CASTAGNACCIO

Chestnut Flour Cake: Castagnaccio image

Provided by Food Network

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 ounces raisins
16 ounces sweet chestnut flour
2 tablespoons sugar
Zest of 1/2 orange
Pinch salt
2 cups water
3 tablespoons olive oil, plus more for pan
1 fresh rosemary sprig, leaves picked
1 ounce chopped walnuts
1 ounce pine nuts

Steps:

Preheat the oven to 375 degrees F.
Place the raisins in a ramekin of water to soften for 20 minutes.
In a large mixing bowl, sift the chestnut flour. Add the sugar, orange zest, and pinch of salt, mix well and then gently start adding the water to the mix.
Using an electric hand mixer, beat the mixture well making sure to eliminate any lumps, then add 2 tablespoons olive oil, and half of the raisins and mix again.
Lightly oil an 11-inch pie plate with 2-inch sides with olive oil and pour in the batter it should be no more than 1/3-inch thick. Sprinkle the cake with rosemary leaves, the remaining softened raisins, walnuts, and pine nuts. Sprinkle with 1 tablespoon olive oil and bake for about 40 minutes.

PHEASANT WITH CRANBERRY SAUCE

Pheasant with Cranberry Sauce image

"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.

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 3 servings.

Number Of Ingredients 9

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 zest

Steps:

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 zest. Simmer 5 minutes longer. Cover pheasant with foil and let stand for 10 minutes before carving. Serve sauce with pheasant.

Nutrition Facts : Calories 619 calories, Fat 14g fat (6g saturated fat), Cholesterol 165mg cholesterol, Sodium 291mg sodium, Carbohydrate 68g carbohydrate (61g sugars, Fiber 4g fiber), Protein 54g protein.

PHEASANT IN CREAM SAUCE

Pheasant in Cream Sauce image

While it sounds fancy, this dish is easy to make. And if you don't have pheasant available, you can substitute chicken for an equally delicious main course. -Julie Anderson, Wausau, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 3-4 servings.

Number Of Ingredients 10

Ingredients

1 pheasant or broiler/fryer chicken (2 to 3 pounds), cut up
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) sliced mushrooms, drained
1/2 cup apple cider
1/3 cup chopped onion
4 teaspoons Worcestershire sauce
1/2 teaspoon salt
1 garlic clove, minced
1/4 teaspoon dried tarragon
Paprika

Steps:

Place pheasant in an ungreased 11x7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally. Sprinkle again with paprika before serving.

Nutrition Facts :

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