Recipe courtesy of Lynda Larouche

Marinated Pheasant with Cranberry-Chestnut Yam Cake and Port Jus

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  • Yield: 4 servings
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Ingredients

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

Directions

  1. 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.

Sauce:

  1. 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:

  1. 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.