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Thanksgiving: Pheasant with Cranberry Peppercorn Sauce

Source of Recipe


From "An American Bounty"






List of Ingredients



• 2 tsp cornstarch
  
• 2 whole pheasants, trussed
  
• 1/2 tsp salt, or to taste
  
• 1/4 tsp freshly ground black pepper, or to taste
  
• 2 sprigs fresh parsley or thyme
  
• 2 bay leaves
  
• 1/4 cup dry red wine
  
• 2 cups chicken broth
  
• 1 cup fresh cranberries
  
• 1/3 cup sugar
  
• 1/2 tsp cracked black peppercorns
  
• 2 Tbsp ruby Port
  
• 2 Tbsp butter (optional)
  






Instructions



1. Preheat the oven to 450° F. Dilute the cornstarch with an equal amount of cold water and set aside. Pat the pheasants dry with paper towels and rub the skin with salt and pepper. Stuff the cavities with the parsley or thyme sprigs and bay leaves.
   
   
2. Place the pheasants on a rack in a roasting pan and roast for 55 to 60 minutes, to an internal temperature of 165° F, or until the juices show no traces of pink when the thigh is pierced with a kitchen fork.
   
   
3. Remove the pheasants from the roasting pan; set aside and keep warm. Immediately add the wine to the roasting pan. Place the pan over medium-high heat and bring to a boil, stirring; scrape pan well to release all the browned bits on the bottom. Pour the juices into a saucepan.
   
   
4. Add the broth, cranberries, sugar and cracked peppercorns to the saucepan and simmer over medium heat until the cranberries are very tender, 10 to 12 minutes.
   
   
5. Stir the diluted cornstarch if necessary to re-combine, and add it to the sauce; simmer for 2 more minutes. Stir the ruby Port and butter into the sauce. Add salt to taste.
   
   Cut the pheasants in half and serve with the sauce.
   
   Makes 4 servings.