Pheasant With Cranberry Sauce

1. 1

   Sprinkle cavity of pheasant with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place pheasant on a rack in shallow roasting pan. Drizzle with butter; sprinkle with remaining salt and pepper. Cover and bake at 325u00b0 for 45 minutes. Uncover; bake 40-60 minutes longer or until a thermometer reads 180u00b0, basting with pan juices frequently.

2. 2

   Meanwhile, in a large saucepan, combine the cranberries, sugar, orange juice and cinnamon. Cook over medium heat for 10-12 minutes or until the berries begin to pop, stirring frequently. Stir in the orange zest. Simmer 5 minutes longer. Cover pheasant with foil and let stand for 10 minutes before carving. Serve sauce with pheasant.

* Per serving · 4 servings · Values may vary.

No additional tips available.