Northwoods Pheasant with Cumberland Sauce

 

We found this recipe in one of Hop Man Joppie’s favorite cookbooks Pheasants Forever Essential Game Bird Recipes.  The recipe was submitted to them by Tim Wendt of Cross Plains, WI.  We served this with a fruited long grain wild rice combination.  This awesome recipe is a great way to tame those game birds!

Pheasant Prep Ingredients: 

2 pheasant breasts

Seasoning salt

1 box (6 oz.) long grain and wild rice blend with seasonings

1/4 cup chopped yellow onion

1 Granny Smith apple, cored and chopped

1/2 cup chopped walnuts

1/2 cup sweetened dried cranberries

bay leaves (for garnish)

Sauce Ingredients 

1 jar (12 oz.) red currant jelly

3 oz. sweet orange marmalade

1 cup port wine

1 cup orange juice

1 tbsp light brown sugar

1 tsp ground ginger

1 tsp dry mustard

1/8 tsp cayene pepper

1/8 tsp salt

Method:

 Lightly season pheasant breasts with seasoning salt.  Breasts may be saut’eed or grilled.  Prepare rice as shown on box.  In a little butter, saut’e onion and apple.  When rice is done, combine rice, onions, apples, walnuts and cranberries.  Garnish with fresh bay leaves.

For the sauce, combine all ingredients on the list and bring to a boil.  Let sauce simmer for 10 minutes.  Serve sauce on the side.  The unused sauce may be frozen.

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