Name: Marinated Pheasant with Cranberry-Chestnut Yam Cake and Port Jus
Yield: 4 servings
Ingredients: 4 pheasant breast; 1 1/2 cups red wine; 3 garlic cloves; 1 thyme sprig; 1 rosemary sprig; Cracked black pepper; 1 shallot; 2 cups port; 1 1/2 cups veal demi-glace; Salt and pepper, to taste; Butter; 1 grated yam; 1 grated potato; 1/2 cup mashed chestnut; 2 tablespoons sun-dried cranberries; Salt and pepper, to taste

Directions

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:

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Lynda Larouche, Teahouse Restaurant, Vancouver, Canada

Marinated Pheasant with Cranberry-Chestnut Yam Cake and Port Jus

Ingredients

Marinade:

Sauce:

Cranberry-Chestnut Yam Cakes:

Directions

Sauce:

Cranberry-Chestnut Yam Cakes:

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