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.
PLEASANT PHEASANT
I made this one up, and my husband says, "You need to put this one in your online recipe stuff". Well, that's a very nice compliment from him, so here it goes! It can be modified with your favorite marinade, to create a different favor to compliment any meal. We serve this over white rice. Time listed does not include marinating time.
Provided by Haversac
Categories Pheasant
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Marinate the pheasant breasts over night (or for as long as possible) in your favorite marinade, or mix together the soy sauce, garlic, onion, honey and vinegar for a yummy asian-inspired marinade.
- Remove pheasants from marinade, and coat in flour. We do not rinse off marinade, or allow to drip off, so that the flour makes a nice coating on the pheasant.
- Heat a frying pan with butter, and place coated pheasant in pan.
- Allow to brown on each side, then add 1/4 cup of chicken broth, or enough to create some liquid on the bottom. Add cilantro.
- Cover and allow pheasant to cook for 4-6 minutes per side, until cooked through. Don't let all the chicken broth cook off, or it could burn. Add more if necessary.
- Once done, take pheasant out of pan, and add chicken broth, a little at a time, scraping the bottom of the pan to create a gravy.
- Serve with rice, or noodles.
- Variations:
- instead of chicken broth, use chicken noodle soup and some water! Or,
- use your favorite marinate. Or,
- after browning, and adding liquid (or soup with some water), put it in a 350 degree oven for 20-30 minutes - then proceed as directed.
CHESTNUT FLOUR CAKE: CASTAGNACCIO
Provided by Food Network
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
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.
ROAST PHEASANT TRIDENT VILLAS
A Specialty of Trident Villas, Port Antonio, Jamaica
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Warm a little clarified butter in casserole dish on stovetop over high heat. Add pineapple to cover base. Cover pineapple with neck and giblets and dribble in any juices from pheasant. Chop wings and add to dish. Cook, turning pineapple to color on both sides.
- Season inside and outside of bird with salt and pepper. Truss bird and place on top of ingredients in casserole. Cover and cook for 5 minutes on high heat. Loosen any stuck pieces of pineapple and pour in pineapple juice. Brush bird with clarified butter and place in oven, uncovered, for 1 hour. Baste during cooking to keep bird moist. After 1 hour, cover bird with brown paper or buttered parchment paper and cook another 20 minutes.
- Remove bird from casserole. Skim off top layer of fat juices, and strain dark residue collected in pan to a separate small pot. Bring this to a boil. Blend arrowroot and 1/2 cup wine. Add this to pot, along with remaining wine. Boil until arrowroot thickens and clears.
- Carve pheasant and transfer to heated serving platter. Coat pieces with sauce and garnish with watercress and potatoes.
SMOTHERED PHEASANT
This is my mom's recipe for preparing the pheasants my dad would bring in during hunting season in Iowa. I use only the breasts from the birds, but you can use the other parts of the pheasant as well. This makes its own gravy that is delicious on mashed potatoes.
Provided by Kaye Lynn
Categories 100+ Everyday Cooking Recipes
Time 1h50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Season the pheasant breasts on all sides with salt and pepper. Sprinkle the flour onto a plate, and press the pheasant breast into the flour until completely coated. Shake off excess flour and set aside. Melt the butter in an ovenproof Dutch oven or deep skillet over medium heat. Cook the pheasant breasts in the hot butter until golden brown on both sides, about 5 minutes per side. Pour in the half-and-half cream and bring to a simmer; cover the Dutch oven.
- Bake in the preheated oven until the pheasant breasts are tender and no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 520.5 calories, Carbohydrate 11.4 g, Cholesterol 176.1 mg, Fat 30.6 g, Fiber 0.3 g, Protein 48 g, SaturatedFat 17.5 g, Sodium 202.3 mg, Sugar 0.2 g
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