MARINATED PHEASANT WITH CRANBERRY-CHESTNUT YAM CAKE AND PORT JUS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Bone pheasants and place in non-metal bowl. In a pot, place remaining ingredients and bring to a boil. Let cool for 10 minutes and pour into bowl over the pheasants. Let sit in marinade overnight, refrigerated. Sear the pheasants in a ovenproof pan and roast for 15 minutes in the oven.
- Slice the shallot and place in sauce pot, add the port. Reduce to 1/4 and add veal demi- glace, reduce again for 10 minutes. Strain, add salt and pepper and a knob of butter.
- Mix yam, potato, chestnut, cranberries, salt and pepper. Form in a cooking ring. Fry in a pan until golden brown. Keep warm. Place potato cake in center of plate. Place sliced pheasant pieces on top of potato cake. Pour port jus around plate.
PHEASANT WITH CRANBERRY SAUCE
"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
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.
CRANBERRY PHEASANT
This is an easy way to cook your pheasant. I sometimes cut the pheasant in strips to get a different look. Excellent served with garlic mashed potatoes and a vegetable.
Provided by TARAZ1
Categories Everyday Cooking
Time 1h10m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 787.5 calories, Carbohydrate 58.5 g, Cholesterol 142 mg, Fat 40.7 g, Fiber 1.9 g, Protein 45.9 g, SaturatedFat 8.4 g, Sodium 1360.5 mg, Sugar 39.3 g
FESENJAN (IRANIAN SPECIAL OCCASION DISH)
I had this marvelous dish in a Mediterranean Cafe. The fragrance is wonderful and the taste sublime. There has been quite a bit of discussion on this recipe. I would like to clarify that I have had this dish only twice at one restaurant and that I have never actually made the dish. I enjoyed it so much I searched and found this recipe online, it is not original by me. I do not find the one star review helpful. That it doesn't taste like grandma's does not mean it is a bad recipe. As for the use of Garlic, I know nothing of regional Iranian dishes, but I love garlic in most anything!
Provided by KerryBnTX
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat butter or oil over medium heat in a large Dutch oven.
- Add onions and sauté until wilted and translucent.
- Add garlic, cinnamon and nutmeg and sauté, stirring, for another 1-2 minutes.
- Stir in walnuts, pomegranate syrup, stock, sugar, salt, pepper and saffron.
- Adjust sugar and salt to taste.
- Bring to a low boil and simmer 1/2 hour.
- Add chicken and simmer on low heat another 30-60 minutes.
- Halfway through the cooking time, add the lime juice to taste.
- The sauce will thicken and darken during this cooking time, and the oil will begin to render out of the walnuts.
- Add water or stock if necessary to prevent the sauce from thickening too much and scorching.
- Serve with plain white rice.
- NOTES Fesenjan is special occasion food in Iran.
- It is traditionally made with duck or pheasant in the north of the country along the Caspian sea.
- It is a thick, rich, sweet-sour dish that improves in flavor the next day.
- Pomegranate syrup is available in most Middle Eastern and health food stores.
- If it is unavailable, you can use an equal amount of frozen, concentrated cranberry juice.
- The flavor is roughly the same.
- You can use a whole bone-in chicken if you like.
- Cut it into 8 serving pieces and remove most of the skin.
- The bones will give the dish a richer flavor.
CRANBERRY PHEASANT
This is an easy way to cook your pheasant. I sometimes cut the pheasant in strips to get a different look. Excellent served with garlic mashed potatoes and a vegetable.
Provided by TARAZ1
Categories Everyday Cooking
Time 1h10m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 787.5 calories, Carbohydrate 58.5 g, Cholesterol 142 mg, Fat 40.7 g, Fiber 1.9 g, Protein 45.9 g, SaturatedFat 8.4 g, Sodium 1360.5 mg, Sugar 39.3 g
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