Pheasant with Cranberries, Red Wine and Port

I really prefer a traditionally cooked pheasant with all the trimmings. However, if you belong to a sporting family and have a plethora of the birds this makes a welcome change.


  • 2 young pheasants
  • 55g/2oz butter
  • 1 onion
  • 300ml/½ pint chicken stock
  • 300ml/½ pint red wine
  • 1 glass of port (sherry glass)
  • 2 tbsp French mustard
  • juice of 1 orange
  • juice of 1 lemon
  • 4 tbsp cranberry sauce
  • salt and freshly ground pepper

For The Beurre Manie

  • 25g/1 oz flour
  • 40g/oz butter


Spread 25g/1oz of butter over each bird and put half an onion in each cavity. Roast the pheasants in a preheated moderate oven at 180°C/350°F/Gas 4 for about 1 hour. After 30 minutes baste and turn the pheasants upside down.

Meanwhile add to a saucepan the chicken stock, red wine, port, mustard, orange and lemon juice and cranberry sauce. Bring to the boil and simmer for 20 minutes. For the beurre manie, work together the flour and butter.

Remove the pheasants from the casserole and set aside. Add the juices left in the casserole to the saucepan and while it is simmering thicken it with knobs of beurre manie.