Pheasant with Cranberry Peppercorn Sauce

“Today, pheasant, once available only in the fall, is one of the most readily
available game birds because it now is farm raised. It has a relatively mild
flavor and succulent flesh.”

Makes 4 servings

2 teaspoons cornstarch
2 whole pheasants, trussed
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground
black pepper, or to taste
2 sprigs fresh parsley or thyme
2 bay leaves
1/4 cup dry red wine
2 cups chicken broth [stock]
1 cup fresh cranberries
1/3 cup sugar
1/2 teaspoon cracked black peppercorns
2 tablespoons ruby Port
2 tablespoons butter (optional)

1. Preheat the oven to 450 degrees F. Dilute the cornstarch with an
equal amount of cold water and set aside.
2. Pat the pheasants dry with paper towels and rub the skin with salt
and pepper. Stuff the cavities with the parsley or thyme sprigs and
bay leaves.
3. Place the pheasants on a rack in a roasting pan and roast for 55 to
60 minutes, to an internal temperature of 165 degrees F, or until
the juices show no traces of pink when the thigh is pierced with
a kitchen fork.
4. Remove the pheasants from the roasting pan; set aside and keep
warm. Immediately add the wine to the roasting pan. Place the
pan over medium-high heat and bring to a boil, stirring; scrape
the pan well to release all the browned bits on the bottom. Pour
the juices into a saucepan.
5. Add the broth, cranberries, sugar, and cracked peppercorns to the
saucepan and simmer over medium heat until the cranberries are
very tender, 10 to 12 minutes.
6. Stir the diluted cornstarch if necessary to recombine and add it to
the sauce; simmer for 2 more minutes.
7. Stir the ruby Port and butter into the sauce. Add salt to taste. Cut
the pheasants in half and serve with the sauce.

Preparation Notes:  Substitute a roasting chicken or turkey breast for the|
pheasant. For additional flavor, lay strips of prosciutto over the breast.
Dried cranberries can be used instead of fresh or frozen ones. Use 1/2 cup
dried cranberries and plump in Port as directed [above].

Serving Suggestions:  A bold, full-bodied wine such as a merlot or petit
syrah, would be a nice partner for this dish. Serve wild mushrooms or
Wild Rice Patties [recipe included in cookbook] as an accompaniment.

Sautéed Venison with Wild Mushrooms
And Zinfandel Sauce

“Venison is a lean meat, low in fat and cholesterol. Now raised on farms
throughout the country, it is relatively easy to find and is a consistently
good product. Farm-raised game has the advantage of a more controlled
environment as it is raised and butchered.”

Makes 4 servings

1 teaspoon cornstarch
1/2 cup Zinfandel or other dry red wine
4 (5- to 6-ounce) venison steaks
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
1 garlic clove, crushed
2 tablespoons minced shallots
1 tablespoon tomato paste
1 cup chopped chanterelle mushrooms
1/2 cup chicken broth [stock]

1. Preheat the oven to 250 degrees F. Dilute the cornstarch in 2
tablespoons of the zinfandel.
2. Trim the steaks of any excess fat; blot them dry with paper towels
and season generously with salt and pepper.
3. Heat the oil in a skillet over high heat. Sauté the steaks, turning
once. About 6 minutes total for medium-rare.
4. Transfer the steaks to a baking dish and keep them warm in the
oven while finishing the sauce.
5. Pour off all but enough oil to leave a light film on the bottom of
the skillet. Return the skillet to low heat.
6. Add the garlic and shallots, and sauté, stirring constantly, for 2
more minutes.
7. Add the tomato paste and sauté, stirring constantly, for 2 more
minutes.
8. Add the mushrooms and sauté until they begin to release their
juices, about 3 minutes.
9. Add the remaining wine, stirring well to blend the wine and tomato
paste, and simmer for another minute.
10. Add the chicken broth, raise the heat slightly to bring to a rapid
simmer, and cook for another minute. Add the diluted corn-
starch and cook for another minute; season with salt and
pepper to taste.
11. Remove the steaks from the oven, place them on plates, and
pool the sauce in front of the meat.

Variations:  Any type of mushrooms may be used in place of chanterelles.
Fresh sage or rosemary would make a nice addition to the sauce, and a
little butter may be added to make it richer and give it a little more body.

Serving Suggestions:  Oven-roasted garlic potatoes, or Potato Cheddar
Casserole [recipe included in cookbook] go well with this dish.
 

By now, we believe you have sufficient information to know how
to roast a turkey. (You have checked out the Thanksgiving Recipe
Index , right???) But somehow it seems that folks are always
looking for another stuffing/dressing recipe. Therefore, we
offer you:
 

Chestnut and Raisin Stuffing

Makes about 8 cups [enough to stuff a
14- to 16-pound whole turkey]

6 cups cubed white bread
6 tablespoons butter
1/2 cup finely diced celery
1/2 cup finely diced onion
2 cups coarsely chopped,
peeled chestnuts *
1 cup raisins, plumped in brandy
[allow to soak in a little brandy
for up to 1 hour]
1/4 cup brandy
Chicken broth [stock] as needed
Salt to taste
Freshly ground black pepper to taste

* Score an “X” on the flat side of each chestnut with the tip of a sharp paring
knife. Place them on a baking sheet and roast them in the oven or boil them
until the outer skin begins to curl away, 10 to 12 minutes. Peel away both the
outer and inner layers of skin from the chestnuts. Chop them coarsely with a
chef’s knife.