Pheasant with Cranberries, Red Wine and Port from Two Fat Ladies: Full Throttle by Jennifer Paterson
I really prefer a traditionally cooked pheasant with all the trimmings. However, if you belong to a sporting family and have a plethora of the birds this makes a welcome change.
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Cooking tools:
- Roasting pan
- Instant-read thermometer
- Microplane
- Citrus press
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Oven
- Stove
- Saucepan
- Whisk
- Wooden spoon
- Mixing bowl
- Measuring cup
- Kitchen towel
Ingredients
- 4 tbsp cranberry sauce
- juice of 1 lemon
- juice of 1 orange
- 2 tbsp French mustard
- 40g/1½oz butter
- 25g/1 oz flour
- salt
- freshly ground pepper
- 55g/2oz butter
- 2 young pheasants
- 1 glass of port (sherry glass)
- 300ml/½ pint red wine
- 300ml/½ pint chicken stock
- 1 onion
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