Fruited Pheasant

Name: Fruited Pheasant
Cuisine: American
Ingredients: ½ cup balsamic vinegar; ½ cup vegetable oil; 6 garlic cloves, minced; 1 tablespoon Worcestershire sauce; 2 pheasants, 2½ to 3 pounds each; 1 teaspoon freshly ground black pepper; ½ cup dried currants; ½ cup cranberry-apple juice; 3 tablespoons unsalted butter; 1 medium onion, chopped; 4 ounces mushrooms, sliced (wild varieties are especially nice); ½ cup chopped celery; ½ cup pecan pieces; ¼ cup chopped fresh parsley; ½ teaspoon dried marjoram; ½ teaspoon dried thyme; ½ cup raw wild rice cooked in chicken stock according to package directions; ½ cup raw brown rice cooked in chicken stock according to package directions; ½ cup chicken stock; Kosher salt or coarse sea salt to taste; Kosher salt or coarse sea salt to taste; Apple City Apple Sauce (optional)

Preparation info

Serves
5 to 6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Farm-raised pheasants taste a lot like free-range chickens. This recipe makes the most of that flavor.

Ingredients

Pheasant Marinade

4 cups cranberry-apple juice
½ cup balsamic vinegar
½

Americas
United States
Main course
Gluten-free

Method

The night before you plan to barbecue, combine the marinade ingredients in a large glass measuring cup. Using your fingers, loosen the birds’ skins, trying to avoid tearing them. Place the pheasants in a plastic bag and pour the marinade ingredients over the birds. Refrigerate them overnight, turning at least once, if needed, to soak the birds evenly.
Remove th