Marinated Pheasant with Cranberry-Chestnut Yam Cake

Name: Marinated Pheasant with Cranberry-Chestnut Yam Cake and Port Jus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pheasant breast; 1 1/2 cups red wine; 3 garlic cloves; 1 thyme sprig; 1 rosemary sprig; Cracked black pepper; 1 shallot; 2 cups port; 1 1/2 cups veal demi-glace; Salt and pepper, to taste; Butter; 1 grated yam; 1 grated potato; 1/2 cup mashed chestnut; 2 tablespoons sun-dried cranberries; Salt and pepper, to taste

Servings: persons

4 pheasant breast
1 1/2 cups red wine
3 garlic cloves
1 thyme sprig
1 rosemary sprig
Cracked black pepper
1 shallot
2 cups port
1 1/2 cups veal demi-glace
Salt and pepper, to taste
Butter
1 grated yam
1 grated potato
1/2 cup mashed chestnut
2 tablespoons sun-dried cranberries
Salt and pepper, to taste

1
Preheat oven to 350 degrees F. Bone pheasants and place in non-metal bowl.
2
In a pot, place remaining ingredients and bring to a boil.
3
Let cool for 10 minutes and pour into bowl over the pheasants.
4
Let sit in marinade overnight, refrigerated.
5
Sear the pheasants in a ovenproof pan and roast for 15 minutes in the oven.
6
Slice the shallot and place in sauce pot, add the port.
7
Reduce to 1/4 and add veal demi- glace, reduce again for 10 minutes.
8
Strain, add salt and pepper and a knob of butter.
9
Mix yam, potato, chestnut, cranberries, salt and pepper.
10
Form in a cooking ring.
11
Fry in a pan until golden brown.
12
Keep warm.
13
Place potato cake in center of plate.
14
Place sliced pheasant pieces on top of potato cake.
15
Pour port jus around plate.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 pheasant breast, 1 1/2 cups red wine, 3 garlic cloves, 1 thyme sprig, and more.

Yes, Marinated Pheasant with Cranberry-Chestnut Yam Cake and Port Jus falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Marinated Pheasant with Cranberry-Chestnut Yam Cake and Port Jus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions