Recipe courtesy of Lynda Larouche
Marinated Pheasant with Cranberry-Chestnut Yam Cake and Port Jus
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 588
- Total Fat
- 12
- Saturated Fat
- 6
- Carbohydrates
- 43
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 47
- Cholesterol
- 113
- Sodium
- 1255
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
- 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.