Pheasant With Cranberry Honey Recipes

CRANBERRY PHEASANT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange the pheasant pieces in a lightly greased shallow baking dish. In a medium bowl, stir together the onion soup mix, cranberry sauce and Catalina dressing. Pour the sauce over the pheasant. Cover the dish with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven, until meat comes easily off the bone.

PHEASANT WITH CRANBERRY SAUCE

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.

25 BEST WAYS TO COOK PHEASANT

Steps:

• Select your favorite recipe.
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• Prep a pheasant recipe in 30 minutes or less!

SMOKED BACON WRAPPED PHEASANT

Steps:

• Allow pheasant to brine for at least 2 hours, to a maximum of 6 hours. For best results, inject breast with brine and pour any excess brine on top of pheasant.
• Warm up smoker to 350F (or 300F on Gateway Drum Smoker). Add fruit wood for smoke flavour.
• Drain excess brine.
• Season both sides of pheasant breasts with spice rub.
• Wrap 1-2 slices of bacon around each breast and pin with toothpick if necessary.
• Season bacon wrapped pheasant breasts with spice rub.
• Place bacon wrapped pheasant breasts onto smoker. Cook for 10 minutes.
• Flip breasts on smoker and allow to cook for additional 6-8 minutes.
• Brush on honey mustard sauce onto backside of bacon wrapped breasts.
• Flip breasts on smoker and brush on honey mustard sauce on top side of bacon wrapped breasts.
• Remove from heat when internal temperature of breast is 145F and allow to rest at room temperature for at least 10-15 minutes with a piece of tin foil loosely draped on top. Because pheasant is so lean, you don't want to overcook, so it is pulled off the smoker to allow for carryover cooking.
• Serve with honey mustard for extra dipping.

HONEY ROASTED PHEASANT

Steps:

• Preheat oven to 500 degrees.
• Place the pheasant into a baking dish.
• Pour lemon juice over the pheasant.
• Generously spread the honey over the entire bird.
• Season the cavities of the pheasant generously with salt, pepper, garlic powder, tarragon& thyme.
• Lightly sprinkle the outside of the pheasant with salt, pepper, garlic powder, tarragon& thyme.
• Place into the bottom third of the oven& roast until done, which will be when you puncture the bird& the juices run clear.
• Be careful not to over cook the pheasant, as it is a very dry bird with very little fat.

PHEASANT WITH CRANBERRY HONEY

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.

HONEY CRANBERRY SAUCE

Steps:

• Pick through cranberries and throw away any bad ones. In a medium saucepan set to medium-high heat, add cranberries, water, orange juice, and honey. Bring to a boil and reduce heat to low.
• Let thicken, stirring occasionally for about 8-10 minutes until most of the cranberries half burst and the sauce is the desired thickness (sauce will thicken much more as it cools).
• Remove from heat and stir in orange zest, cinnamon, nutmeg and salt. Taste and adjust if desired. Watch out - it will be hot!
• Refrigerate in a sealed container and bring to room temperature before serving. Sauce will keep in the refrigerator for up to two weeks.