Pheasant with Cranberry Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Season the pheasant with salt, pepper, and your choice of herbs and spices.
• STEP 3.Place the pheasant in a roasting pan and roast for about 45 minutes, or until the internal temperature reaches 165°F (74°C).
• STEP 4.While the pheasant is roasting, prepare the cranberry sauce by combining fresh cranberries, sugar, orange juice, and water in a saucepan.
• STEP 5.Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, or until the cranberries burst and the sauce thickens.
• STEP 6.Once the pheasant is cooked, let it rest for a few minutes before carving.
• STEP 7.Serve the roasted pheasant with the cranberry sauce on the side.
• STEP 8.Enjoy!

Cooking Tips

• You can add additional herbs and spices to the pheasant, such as thyme, rosemary, or garlic, to enhance the flavor.
• Make sure to baste the pheasant with its own juices while it is roasting to keep it moist and flavorful.
• If you prefer a smoother cranberry sauce, you can strain it after it has thickened to remove any remaining cranberry pieces.

Storage and Serving

• Leftover roasted pheasant can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pheasant in the oven or microwave until warmed through before serving.
• The cranberry sauce can also be stored in the refrigerator for up to a week.
• Serve the pheasant with roasted vegetables and mashed potatoes for a complete meal.