On Friday Jen and I went out to do some training with our Chocolate Lab Ca$h at the Wessex game bird farm near Carstairs. We did well and came home with four beautiful birds which we cooked on Saturday night for my parents.

It turns out that it is really hard to find a good pheasant recipe online that doesn’t involve 100 different ingredients or bacon. The emphasis seems to be on getting as much moisture and sauce on the bird as possible in order to keep them moist.

Given that Jen is training for her fitness competition I had to come up with something simple and tasty, that was at the same time healthy, with ingredients that were already on hand. Here is what we came up with, it was delicious!

  • 4 pheasant breasts and 4 legs
  • 1 tablespoon of butter
  • 1 tablespoon of olive oil
  • salt & pepper to taste
  • 3/4 cup chicken stock (ours was home made)
  • 1/4 cup cranberry juice
  • 1 small onion sliced
  • 1 golden delicious apple sliced
  • 2 cloves garlic minced

Start by seasoning the pheasant breasts and legs with salt and pepper. In a large pan on medium heat, melt the butter and olive oil together. Place the pheasant in the pan and let sear for 5 minutes, then flip and sear on the other side for five minutes or until cooked and slightly pink in the middle (its not chicken, its okay). Remove the pheasant from the pan and cover with foil to rest.

Add the onions to the pan and stir until softened. Add the garlic and apples and deglaze the pan with the cranberry juice. Add the chicken stock and let the liquid cook down until it starts to thicken (about 15 minutes). Strain the liquid to remove the onions, garlic, and apples.

Plate the pheasant over wild rice and green beans. Pour the sauce over the pheasant, rice and beans and allow to collect in the bottom. Bathe the pheasant in the sauce as you eat! Voilla, Cranberry Apple Pheasant! Bon Appetit!