Pheasant with Cranberries, Red Wine and Port

Name: Pheasant with Cranberries, Red Wine and Port
Ingredients: 40g/1½oz butter; 25g/1 oz flour; 4 tbsp cranberry sauce; juice of 1 orange; juice of 1 lemon; 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; salt and freshly ground pepper

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

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.

Ingredients

2 young pheasants
55g/2oz butter
1

Main course
Dinner
Spicy

Method

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