Delicious Cranberry-Pheasant Roast Recipe

Indulge in a succulent cranberry-pheasant roast that combines the tender and juicy meat of pheasant with the sweet and tangy flavor of cranberries. This dish is perfect for special occasions or when you want to impress your guests with a unique and flavorful entree. The pheasant is roasted to perfection, while the cranberries add a delightful burst of flavor. Follow this recipe to create a memorable and comforting dish that will leave everyone wanting more.

Ingredients

• 1 whole pheasant (around 3-4 pounds)
• 2 cups fresh cranberries
• 1/2 cup orange juice
• 1/4 cup honey
• 2 tablespoons butter, melted
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Preheat your oven to 350°F (175°C).
2. Clean the pheasant thoroughly, removing any feathers or excess fat. Pat it dry with paper towels.
3. Place the pheasant in a roasting pan and set aside.
4. In a small bowl, combine the melted butter, minced garlic, dried thyme, salt, and black pepper. Mix well to form a paste.
5. Rub the garlic and herb paste all over the pheasant, ensuring even coverage.
6. In a separate bowl, mix the fresh cranberries, orange juice, and honey until well combined.
7. Pour the cranberry mixture over the pheasant in the roasting pan, making sure to cover the entire bird.
8. Cover the roasting pan with aluminum foil and place it in the preheated oven.
9. Roast the pheasant for about 1 hour and 30 minutes, or until cooked through. Baste the pheasant with the cranberry mixture every 30 minutes.
10. Remove the foil during the last 15 minutes of cooking to allow the skin to crisp up.
11. Once the pheasant is cooked, transfer it to a serving platter and let it rest for a few minutes before carving.
12. Serve the cranberry-pheasant roast with the remaining cranberry sauce from the roasting pan.
13. Enjoy this delightful and flavorful dish with your loved ones!

Interesting Facts