Best Marinated Pheasant With Cranberry Chestnut Yam Cake And Port Jus Recipes

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PLEASANT PHEASANT



Pleasant Pheasant image

I made this one up, and my husband says, "You need to put this one in your online recipe stuff". Well, that's a very nice compliment from him, so here it goes! It can be modified with your favorite marinade, to create a different favor to compliment any meal. We serve this over white rice. Time listed does not include marinating time.

Provided by Haversac

Categories     Pheasant

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless pheasant breasts
1/4 cup soy sauce
2 garlic cloves, sliced
1/4 cup onion, diced
2 tablespoons honey
1/4 cup rice vinegar
1/2 cup flour
2 -4 tablespoons butter
1/2-1 cup chicken broth
1/4 cup cilantro

Steps:

  • Marinate the pheasant breasts over night (or for as long as possible) in your favorite marinade, or mix together the soy sauce, garlic, onion, honey and vinegar for a yummy asian-inspired marinade.
  • Remove pheasants from marinade, and coat in flour. We do not rinse off marinade, or allow to drip off, so that the flour makes a nice coating on the pheasant.
  • Heat a frying pan with butter, and place coated pheasant in pan.
  • Allow to brown on each side, then add 1/4 cup of chicken broth, or enough to create some liquid on the bottom. Add cilantro.
  • Cover and allow pheasant to cook for 4-6 minutes per side, until cooked through. Don't let all the chicken broth cook off, or it could burn. Add more if necessary.
  • Once done, take pheasant out of pan, and add chicken broth, a little at a time, scraping the bottom of the pan to create a gravy.
  • Serve with rice, or noodles.
  • Variations:
  • instead of chicken broth, use chicken noodle soup and some water! Or,
  • use your favorite marinate. Or,
  • after browning, and adding liquid (or soup with some water), put it in a 350 degree oven for 20-30 minutes - then proceed as directed.

CHESTNUT FLOUR CAKE: CASTAGNACCIO



Chestnut Flour Cake: Castagnaccio image

Provided by Food Network

Time 1h20m

Yield 6 servings

Number Of Ingredients 10

2 ounces raisins
16 ounces sweet chestnut flour
2 tablespoons sugar
Zest of 1/2 orange
Pinch salt
2 cups water
3 tablespoons olive oil, plus more for pan
1 fresh rosemary sprig, leaves picked
1 ounce chopped walnuts
1 ounce pine nuts

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the raisins in a ramekin of water to soften for 20 minutes.
  • In a large mixing bowl, sift the chestnut flour. Add the sugar, orange zest, and pinch of salt, mix well and then gently start adding the water to the mix.
  • Using an electric hand mixer, beat the mixture well making sure to eliminate any lumps, then add 2 tablespoons olive oil, and half of the raisins and mix again.
  • Lightly oil an 11-inch pie plate with 2-inch sides with olive oil and pour in the batter it should be no more than 1/3-inch thick. Sprinkle the cake with rosemary leaves, the remaining softened raisins, walnuts, and pine nuts. Sprinkle with 1 tablespoon olive oil and bake for about 40 minutes.

ROAST PHEASANT TRIDENT VILLAS



Roast Pheasant Trident Villas image

A Specialty of Trident Villas, Port Antonio, Jamaica

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 2 servings

Number Of Ingredients 10

Clarified butter
2 pounds pineapple, cored and cut into 1/2-inch rings
1 (2 1/2 pound) pheasant, neck, giblets, and wings reserved, cavity rinsed well and thoroughly dried
Freshly ground salt, to taste
Freshly ground pepper, to taste
1 cup unsweetened pineapple juice
2 teaspoons arrowroot
12 ounces red wine
Watercress
Waffle-cut, fried potatoes, to garnish

Steps:

  • Preheat oven to 350 degrees F. Warm a little clarified butter in casserole dish on stovetop over high heat. Add pineapple to cover base. Cover pineapple with neck and giblets and dribble in any juices from pheasant. Chop wings and add to dish. Cook, turning pineapple to color on both sides.
  • Season inside and outside of bird with salt and pepper. Truss bird and place on top of ingredients in casserole. Cover and cook for 5 minutes on high heat. Loosen any stuck pieces of pineapple and pour in pineapple juice. Brush bird with clarified butter and place in oven, uncovered, for 1 hour. Baste during cooking to keep bird moist. After 1 hour, cover bird with brown paper or buttered parchment paper and cook another 20 minutes.
  • Remove bird from casserole. Skim off top layer of fat juices, and strain dark residue collected in pan to a separate small pot. Bring this to a boil. Blend arrowroot and 1/2 cup wine. Add this to pot, along with remaining wine. Boil until arrowroot thickens and clears.
  • Carve pheasant and transfer to heated serving platter. Coat pieces with sauce and garnish with watercress and potatoes.

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