Roast Pheasants With Double Cranberry Sauce Recipe - Los Angeles Times

Name: Roast Pheasants With Double Cranberry Sauce Recipe - Los Angeles Times
Total time: 90 min
Ingredients: 8 cups cold water, divided; 1/2 cup Diamond Crystal kosher salt, plus more; 1/2 cup packed light brown sugar; 1/2 cup honey or maple syrup; 1/4 cup fresh lemon juice; 4 garlic cloves, finely chopped; 1 small yellow onion, finely chopped; 1 celery stalk, finely chopped; 2 whole pheasants (2 to 2 1/2 pounds each), cleaned and trimmed; 10 tablespoons unsalted butter, room temperature, divided; Freshly ground black pepper; 1/2 teaspoon sweet paprika, divided; 10 slices thick-cut bacon; 1 1/2 cups low-sodium chicken broth; 1 cup grape juice (white or purple); 2/3 cup cranberry juice; 2 teaspoons finely chopped fresh thyme leaves; 2 tablespoons unsalted butter, room temperature; 1 tablespoon all-purpose flour; 1/2 cup dried sweetened cranberries; 1 teaspoon Diamond Crystal kosher salt; 1/4 teaspoon freshly ground black pepper

www.latimes.com

Brined and roasted under bacon, pheasants are burnished and tender in this autumnal main dish, served with a vibrant sauce made from dried cranberries and juice

View full recipe on www.latimes.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.latimes.com.

Share this recipe:

Cooking tools: