Marinated Pheasant with Cranberry-Chestnut Yam Cake and Port Jus

4 servings
  • Marinade:
  • 4 pheasant breast
  • 1 1/2 cups red wine
  • 3 garlic cloves
  • 1 thyme sprig
  • 1 rosemary sprig
  • Cracked black pepper
  • Sauce:
  • 1 shallot
  • 2 cups port
  • 1 1/2 cups veal demi-glace
  • Salt and pepper, to taste
  • Butter
  • Cranberry-Chestnut Yam Cakes:
  • 1 grated yam
  • 1 grated potato
  • 1/2 cup mashed chestnut
  • 2 tablespoons sun-dried cranberries
  • Salt and pepper, to taste
  • 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.

Cranberry-Chestnut Yam Cakes:
  • 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.

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    Recipe courtesy of Robert Irvine