Name: Roast Pheasant with Cranberry Glaze
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 2 whole pheasants (about 2-3 lbs each); ¼ cup olive oil; ¼ cup red wine vinegar; 2 tbsp soy sauce; 2 tbsp fresh rosemary, chopped; 2 tbsp fresh thyme, chopped; 4 cloves garlic, minced; 1 tsp black pepper; ½ tsp salt; 1 cup fresh or frozen cranberries; ½ cup orange juice; ¼ cup brown sugar; 2 tbsp balsamic vinegar; 1 tbsp honey; ¼ tsp ground cinnamon; ¼ tsp ground cloves; Salt and pepper, to taste; 2 tbsp olive oil; 1 cup chicken broth; 1 large onion, quartered; 2 carrots, cut into chunks; 2 celery stalks, cut into chunks; Fresh rosemary and thyme sprigs, for garnish

DifficultyBeginner

CategoryMain Courses, Meat, Pheasant

A sophisticated and festive dish, roast pheasant is marinated and roasted to tender perfection, then finished with a tangy cranberry glaze. This main course is perfect for special occasions, holiday feasts, or an elegant dinner gathering.

Yields4 Servings

Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

For the Pheasant Marinade

2 whole pheasants (about 2-3 lbs each)

¼ cup olive oil

¼ cup red wine vinegar

2 tbsp soy sauce

2 tbsp fresh rosemary, chopped

2 tbsp fresh thyme, chopped

4 cloves garlic, minced

1 tsp black pepper

½ tsp salt

For the Cranberry Glaze

1 cup fresh or frozen cranberries

½ cup orange juice

¼ cup brown sugar

2 tbsp balsamic vinegar

1 tbsp honey

¼ tsp ground cinnamon

¼ tsp ground cloves

Salt and pepper, to taste

For Roasting

2 tbsp olive oil

1 cup chicken broth

1 large onion, quartered

2 carrots, cut into chunks

2 celery stalks, cut into chunks

Fresh rosemary and thyme sprigs, for garnish

Marinate the Pheasant

In a large bowl, combine olive oil, red wine vinegar, soy sauce, rosemary, thyme, garlic, pepper, and salt.
Place the pheasants in a large resealable bag or dish and pour the marinade over them.
Seal the bag and marinate in the refrigerator for at least 2 hours, or overnight for best results.
Remove from the refrigerator 30 minutes before roasting to bring to room temperature.

Prepare the Cranberry Glaze

In a medium saucepan over medium heat, combine cranberries, orange juice, brown sugar, balsamic vinegar, honey, cinnamon, and cloves.
Bring to a simmer and cook for 15-20 minutes, or until the cranberries burst and the sauce thickens.
Stir occasionally and mash the cranberries slightly to create a chunky sauce.
Season with salt and pepper to taste.
Remove from heat and set aside.

Roast the Pheasant

Preheat the oven to 375°F (190°C).
Remove the pheasants from the marinade and pat dry with paper towels.
In a roasting pan, arrange onions, carrots, and celery.
Place the pheasants on top of the vegetables and drizzle with olive oil.
Pour chicken broth into the bottom of the pan to keep the pheasant moist.
Roast for 30 minutes, then brush the pheasants generously with the cranberry glaze.
Roast for an additional 15-20 minutes, basting once more, until the internal temperature of the thickest part of the thigh reaches 160°F (71°C).
Remove from oven and let rest for 10 minutes before carving.

Serve

Carve the pheasant and arrange on a serving platter.
Spoon the remaining cranberry glaze over the pheasant.
Garnish with fresh rosemary and thyme sprigs.
Serve immediately with roasted vegetables, mashed potatoes, or wild rice.

Tips and Variations

For Extra Flavor: Add a splash of port wine to the cranberry glaze for depth and richness.
Make It Spicy: Add a pinch of cayenne pepper to the glaze for a hint of heat.
Gluten-Free Option: Ensure the soy sauce used is gluten-free or replace it with tamari.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven until warmed through.
Freezing: The roasted pheasant can be frozen for up to 2 months. Thaw overnight and reheat before serving.

Ingredients