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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.

DinnerPheasantGameRoastCranberry

Estimated Nutrition

Per Serving Total
Calories 1085.4 kcals 1085.4 kcals
Carbohydrates 82.5 grams 82.5 grams
Fat 54.8 grams 54.8 grams
Protein 58.2 grams 58.2 grams
Cook Time
25 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Red Wine Vinegar
Dairy
12
g
Butter
knob
Fruits
200
g
Cranberries
1
piece
Orange
juice and finely grated zest
Liquids
100
ml
Red Wine
Meat
1
piece
Pheasant Breast
boneless, skin on
NutsSeeds
2
sprig
Thyme
fresh
2
clove
Garlic
lightly crushed
1
g
Salt
to taste
1
g
Black Pepper
freshly ground, to taste
OilsFats
30
ml
Olive Oil
for potato wedges
15
ml
Olive Oil
for pheasant
Other
15
ml
Honey
clear
Vegetables
1
piece
Potato
cut into wedges
0.5
piece
Onion
finely chopped

Steps

  • Preheat the oven to 220°C.
  • Toss potato wedges with olive oil, thyme, garlic, salt, and pepper in a baking dish.
  • 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.
  • 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.
  • Serve the pheasant on a warm plate with potato wedges and cranberry sauce.