Marinated Pheasant With Cranberry-Chestnut Yam Cake And Port Jus

Serves: 4

Imelda VonRueden

1 January 1970

Based on User reviews:

58

Spice

42

Sweetness

40

Sourness

38 mins

Prep time (avg)

5.4

Difficulty

Ingredients:

4

Breasts (pheasant)

1.5 cups

Red Wine

3

Garlic Cloves

1

Thyme (sprig)

1

Rosemary (sprig)

1

Cracked Black Pepper

1

Shallot

2 cups

Port

1

Salt

1

Black Pepper (to taste)

1

Butter

1

Yam (grated)

1

Potato (grated)

1 cup

Chestnut (mashed)

2 tbsps

Dried Cranberry (sun-)

Directions:

1

Preheat oven to 350 degrees F

2

Bone pheasants and place in non-metal bowl

3

In a pot, place remaining ingredients and bring to a boil

4

Let cool for 10 minutes and pour into bowl over the pheasants

5

Let sit in marinade overnight, refrigerated

6

Sear the pheasants in a ovenproof pan and roast for 15 minutes in the oven

7

Slice the shallot and place in sauce pot, add the port

8

Reduce to 1/4 and add veal demi- glace, reduce again for 10 minutes

9

Strain, add salt and pepper and a knob of butter

10

Mix yam, potato, chestnut, cranberries, salt and pepper

11

Form in a cooking ring

12

Fry in a pan until golden brown

13

Keep warm

14

Place potato cake in center of plate

15

Place sliced pheasant pieces on top of potato cake

16

Pour port jus around plate