Roast Pheasant Breast with Potato Wedges and Cranberry Sauce

Roast seasoned potato wedges while simmering a zesty cranberry and red wine sauce, then pan-sear pheasant breast until golden brown.

Dinner Pheasant Game Roast Cranberry

Estimated Nutrition

Calories

1085.4

kcal / serving

1085.4 kcal total

Carbs

82.5g

per serving

82.5 g total

Fat

54.8g

per serving

54.8 g total

Protein

58.2g

per serving

58.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Red Wine Vinegar

Dairy

Butter

knob

Fruits

200

Cranberry

piece

Orange

juice and finely grated zest

Liquids

100

Red Wine

Meat

piece

Pheasant Breast

boneless, skin on

NutsSeeds

sprig

Thyme

fresh

clove

Garlic

lightly crushed

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for potato wedges

Olive Oil

for pheasant

Other

Honey

clear

Vegetables

piece

Potato

cut into wedges

0.5

piece

Onion

finely chopped

Method

Roast the potatoes for 20 minutes until golden and cooked through.

Combine cranberries, onion, orange juice, zest, honey, vinegar, and wine in a pan.

Boil, then simmer the sauce for 10 minutes until it reaches a pouring consistency.

Toss potato wedges with olive oil, thyme, garlic, salt, and pepper in a baking dish.

Serve the pheasant on a warm plate with potato wedges and cranberry sauce.

Preheat the oven to 220°C.

Heat a heavy frying pan and season the pheasant breast with salt and pepper.

Melt butter and oil in the pan and sear the pheasant skin-side down for 3 minutes per side.