Pheasant with cranberry sauce recipe

Ingredients (nutrition)

• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pheasant
• 2 1/2 tablespoons melted butter
• 12 oz cranberries
• 1 cup fresh orange juice
• 1 cup sugar
• 1/2 teaspoon ground cinnamon
• 2 1/2 tablespoons grated orange peel

Preparation (instructions)

1. Preheat oven for 325 degree F.
2. Rub 1/2 the amount of salt and pepper in pheasant cavity.
3. Place pheasant in roasting pan, brush with butter and season with remaining salt and pepper.
4. Cover with foil and bake in preheated oven for 50 minutes.
5. Remove foil and continue to bake for 50 minutes.
6. To make the sauce, mix cranberries, orange juice, sugar and cinnamon in a saucepan.
7. Cook for 10 minutes and stir in orange peel.
8. Simmer gently for 8 minutes. Set aside in a sauceboat.
9. Allow pheasant to cool for 15 minutes before carving.
10. Serve pheasant with sauce.

Servings: 4

Main Courses Dishes: Chicken Turkey Duck & Other Poultry Recipes