Marinated Pheasant with Cranberry-Chestnut Yam Cake and Port Jus
Show: The Best OfEpisode: Holiday Recipes
Rate This RecipeRead users' reviews (1)
- Recipe categories: Fruit, Cranberry, Meat, Nuts, Game, Pheasant, Vegetables,
- recipe
- ratings & reviews(1)
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
The Contessa's Mac and Cheese
(05:14)
-
Creamy Macaroni and Cheese
(04:09)
-
NYC On the Go
(01:03:00)
-
Ham and Cheese Spirals
(02:46)
-
Paula's Summer Macaroni Salad
(02:05)
-
Mac and Cheese Throwdown
(03:01)
-
Sweetie Pie's Mac and Cheese
(00:02:11)
-
Texas Rib-Eye Steak
(02:57)
-
Best Ever Mac and Cheese
(02:54)
-
Yummy Bacon Wrapped Appetizers
-
Photo Galleries
-
Summer Cookout Salad Recipes
40 Photos
-
Spring Weeknight Dinners
20 Photos
-
Memorial Day Dessert Recipes
9 Photos
-
Things to Grill in Foil
11 Photos
-
Great Grilled Vegetables
19 Photos
-
Spring Desserts for Entertaining
13 Photos
-
Healthy Chicken Recipes
28 Photos
-
Recipe of the Day: What to Cook in June 2012
36 Photos
-
Best BBQ Rib Recipes
23 Photos
-
BBQ Side Dish Recipes
25 Photos
-
Summer Cookout Salad Recipes
-
Topics
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Average Rating:
Total Reviews: 1
Showing 1-1 of 1
Sort by:
SELECT
By galaxycoff_12600219
Central, 80
on January 27, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I brought home a pheasant Sat, so I tried to scale this recipe down for one breast. I made the same amount of marinade, but it turned the meat purple. Then, I cooked the full time, and it overcooked a little, especially because I left it in the pan after pulling it out of the oven. I may have simmered the port too long, and I only used 3/8c of veal demi-glace. Is the "jus" supposed to be thin? My sauce was very thick. Finally, the I mixed the potato cakes as prescribed, but they did not hold together when I tried to flip them. The taste still came out good, all things considered.