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Pheasant Supreme With Creamed Cranberry Sauce

Canadian.Recipes's picture
Ingredients
  Boneless chicken breasts/Pheasants - 2 2
  Butter 2 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste
  Pheasant stock/Chicken stock 1⁄2 Cup (8 tbs)
  Dry sherry 1⁄3 Cup (5.33 tbs)
  Finely chopped shallots 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Orange rind 1 , finely chopped
  Dried savory 1 Pinch
  Whipping cream 1 Cup (16 tbs)
  Whole cranberries 1 Cup (16 tbs), if frozen , needs to be thawed
Directions

GETTING READY
1) Debone the breasts or pheasants, and reserve the legs for later use
2) Use the remaining parts to make tock
3) Into a large skillet, melt some butter
4) Add salt and pepper to taste to the pheasant

MAKING
5) Cook the pheasant for 10 minutes over a medium flame and keep aside
6) Pour stock in the skillet and simmer on high flame
7) Add the sherry and continue to simmer, stirring the brown bits from the bottom of the pan
8) Add the shallots, garlic, orange rind, and dried savory
9) Cook for 5 minutes till reduced
10) Add the cream and pheasant breasts to the pan
11) Reduce the flame to low and continue to cook the breasts for 15 minutes, till the sauce starts to coat on the back of the spoon
12) Add the cranberries and just quickly heat through, taking care not to boil
13) Add salt and pepper to taste

SERVING
14) Serve each breast onto a warmed dish with the creamy sauce spooned over alongside some mashed potato and some boiled vegetables

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Simmering
Interest: 
Holiday, Everyday, Healthy
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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